Swordfish is an important fish where I come from in Calabria. Its meaty texture is like a steak and very satisfying. I serve it every Christmas Eve, so when I came across this recipe online, it was ideal for my Spicy Calabrian Sauce
— Nonna Carolina. City Saucery Sauce Boss

Spicy Swordfish

Serves 4

Adapted from The Taste SF


2 swordfish steaks (about 1 lb) 
1 jar Spicy Calabrian Sauce
2 medium potatoes
2 Tbsp Olive oil
Salt & Pepper
Basil, chiffonade



Boil the potatoes in salted water until tender. Remove from the water, peel and slice them.

In a large skillet or cast iron pan, heat the olive oil and lightly sauté the potatoes. Add the tomato sauce and simmer for 10 minutes.

Meanwhile, slice the swordfish very thin (1/4-1/8 inch thick) and add to the simmering sauce immediately prior to serving. Cook for 5 minutes, or just until cooked through. You can tell from the color when the fish is fully cooked. Be very careful not to overcook the fish, since swordfish tends to go from raw to overcooked really quickly. Season with salt and pepper to taste.

When the fish is just cooked through, top with basil and serve.