Panino con il Pesce Spada

History

Along the coasts of Sicily, particularly around Messina and Palermo, swordfish has been hunted and eaten for centuries. The tonnara (traditional tuna and swordfish fishing operations) made fresh swordfish a staple of the Sicilian diet. Grilled simply with olive oil, capers, olives and a squeeze of lemon, then tucked into a crusty roll, the panino con il pesce spada is the definitive seaside sandwich of Sicily — sold at beach kiosks, ports and market stalls across the island. Fresh, briny and deeply Mediterranean, it captures the flavour of the Sicilian coast in every bite.

Ingredients

• Crusty Sicilian sesame roll (mafaldina)
• Grilled swordfish steak
• Capers in brine
• Green olives
• Fresh lemon juice
• Extra virgin olive oil
• Fresh parsley
• Salt and black pepper

How to Make

1. 1Slice the swordfish steak into portions and marinate briefly in olive oil, lemon juice, salt and pepper.
2. 2Grill the swordfish over high heat for 2–3 minutes per side until just cooked through with good char marks.
3. 3Rinse and roughly chop the capers; pit and slice the olives.
4. 4Split the sesame roll and warm it briefly on the grill.
5. 5Layer the grilled swordfish onto the roll.
6. 6Top with capers, sliced olives and a drizzle of good olive oil.
7. 7Finish with fresh parsley and a generous squeeze of lemon.
8. 8Serve immediately while the fish is hot.

Known for it

• Civico 5 - #quellidelpaninocolpescespadaVia Grotte di Scilla RC IT, Via Chianalea, 5, 89058 Scilla RC, Italy