Calabria, located at the tip end of Italy, consists of soaring mountains and miles of ocean coastline dotted with towering cliffs and sandy beaches. The proximity to the ocean translates into a diet rich in seafood. Swordfish, in particular, is a mainstay of Calabrian cuisine. This recipe is a nod to swordfish alla ghiotta (gluttonous swordfish), which is popular in both Calabria and Sicily, and is packed with tomatoes, capers, anchovies, onion, and olives. Our version omits the olives to let the capers and anchovies sing, but you could add a third of a cup green olives to keep it traditional.
- 2 tbsp olive oil, divided
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 4 anchovy filets, drained, rinsed, and minced
- ¼ tsp red pepper flakes
- 2 (6 oz) swordfish filets
- 1 tbsp capers, drained and rinsed
- 2 cups cherry tomatoes
- 2 tbsp chopped fresh parsley
1) Combine 1 tbsp olive oil with 1 small onion, 2 garlic cloves, 4 anchovy filets, and 1/4 tsp red pepper flakes in a Suvie pan. Insert pan into the bottom zone of Suvie and broil for 10-15 minutes, stirring occasionally, until onion is softened.
2) Season 2 swordfish filets with salt and pepper and vacuum seal with remaining 1 tbsp olive oil. Place swordfish in a Suvie pan, cover with water, and place in the bottom zone of Suvie.
3) Stir ½ tsp salt, 1 tbsp capers, and 2 cups cherry tomatoes into the onion mixture. Place pan in the top zone of Suvie. Input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Sous Vide at 130°F for 30 minutes
Top Zone: Steam for 15 minutes
4) After the cook, remove swordfish from vacuum bags and set aside. Broil tomatoes for 10 minutes.
5) Divide swordfish between plates and top with cherry tomato mixture. Garnish with parsley and serve.
Nutritional Information per serving (2 servings per recipe): Calories 430, Total Fat 26g, Total Carbohydrates 12g, Total Sodium 1220mg, Total Protein 38g