Capers with Salt
Swordfish is so plentiful around the waters of Sicily and so spectacularly fresh that I eat it at least 4 times a week whenever I goes back home. While preparations run the gamut from simple grilling with a gloss of oil, to a spectacular Swordfish Wheel centerpiece course for parties, Agata often enjoys the steaks baked with typical Sicilian condimenti.
Baked Swordfish Sicilian Style
In a blender combine Sicilian capers, garlic, Italian parsley, and Sicilian extra virgin olive oil. Whir all into a paste and then toss with fresh breadcrumbs: