Serious Eats: Recipes

The Art of Eating's Swordfish with Olives, Celery, Garlic, Vinegar, and Mint 

[Photograph: Caroline Russock]

As always with our Cook the Book feature, we have five (5) copies of The Art of Eating to give away this week.

Swordfish is not a fish that needs to be treated with a gentle hand. It has a firm, steaky flesh with strong flavors that can stand up to virtually anything you throw at it. In fact, not too many other fish in the sea could stand up to the classically Sicilian Pesce Spada alla Stemperata or Swordfish with Olives, Celery, Garlic, Vinegar, and Mint.

Edward Behr adapted this recipe for The Art of Eating Cookbook and it's full of those big, punchy elements that swordfish thrives on: vinegar, capers, onions, garlic, and raisins.

Why you should make this: If fish is generally a bit delicate for your taste, we urge you to give this recipe a shot. It's about as meaty and satisfying a fish dish can be.

Next time we might think about: This can be served straight out of the pan, but room temperature is how they serve it in Sicily. We love the idea of the sauce sitting with the fish as it cools to intensify and really permeate the flesh.

Adapted from The Art of Eating Cookbook by Edward Behr. Copyright © 2011. Published by University of California Press. Available wherever books are sold. All Rights Reserved.

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