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Sicilian panfried Swordfish


  • Heat the oil in a large heavy-bottomed pan and gently saute the olives, mushrooms and garlic. Move the vegies to the side and add the swordfish to the pan. Season and seal the fish on both sides.
  • When the fish is almost ready, add the wine, parsley and tomatoes and reduce the sauce a little. Then remove the fish and set aside on serving dishes.
  • Add the stock to the sauce and cook down again. Taste for seasoning and spoon over the fish.
  • Serve with a simple salad or potato dish alongside.
  • nb.  Any other 'steaky' fish can be used in place of swordfish.


  • 1 tbsp olive oil
  • 6-8 pitted black olives, finely sliced
  • 6 button mushrooms, finely sliced
  • 1-2 garlic cloves, finely sliced
  • 2 x 180 gm swordfish steaks
  • freshly ground salt & pepper
  • ¼ cup dry white wine
  • 2 tbsp freshly chopped parsley
  • 8 cherry tomatoes, quartered
  • ¼ cup fish stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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