Pesce Spada con Salsa di Finocchietto & MandorleAll Recipes
- 2 x Swordfish loin (Tuna loin as an alternative)
- 2 x Tbsp Infused Sicilian extra virgin olive oil with lemon
- ½ x Red onion finely diced
- 25g x Val di Noto Almonds roughly chopped
- 15g x Raisins finely chopped
- 90g x Pesto di Finocchietto Selvatico
- 1/2 x freshly squeezed lemon juice
- Grillo Lumà, Cellaro
Wild fennel is an aromatic plant native to Sicily and found in abundance across the island, especially in coastal areas. Our wild fennel pesto works so well with fatty fish such as swordfish and tuna. Here Emilia shares the recipe for her secret wild fennel sauce for a magical, yet simple to make dish.
In a small frying pan add the 2 tbsp’s of extra virgin olive oil and add in the diced red onion. Turn on the heat and start to gently fry on a low heat until the onions are translucent.
Once the onions are cooked add in the chopped almonds and raisins and fry together for a further 1 minute then add in the Pesto di Finocchietto Selvatico and fry for a further 2 minutes on a low heat. Take of the heat and place the salsa in a small serving bowl.
On a plate season the swordfish loin with olive oil and sea salt. Using a clean frying pan heat up the pan on a medium flame and once hot gently place in the fish loins and fry for a few minutes on each side until golden brown and a blush pink in the centre. If you prefer your fish well cooked then place in a pre-heated oven at 180 degrees celsius after frying for around 5 minutes.
Once the fish is cooked, squeeze over the lemon juice, place on a serving platter and serve with the salsa drizzled on top. This dish is lovely served alongside a fresh crisp salad seasoned with lemon juice and boiled potatoes seasoned simply with extra virgin olive oil and sea salt.