Swordfish with capers, pine nuts and lemon

This delicious swordfish dish (pesce spada alla ligure) from Mario Matassa is a treat for seafood fans, and a real taste of northern Italy


Throughout Liguria, capers, pine nuts and lemons are used to flavour and garnish dishes – as in this swordfish dish. It’s always best to use unwaxed, organic lemons:

Serves 4
Preparation time 10 minutes
Cooking time 15 minutes


• 2 tbsp capers in salt

• 40g pine nuts

• 3 tbsp extra-virgin olive oil

• 2 garlic cloves

• 4 swordfish steaks

• 250ml dry white wine

• 40g pine nuts

• 2 tbsp finely chopped parsley

• lemon wedges to serve


1 Rinse the capers under cold running water to remove the excess salt. 

2 Put the pine nuts in a large, heavy-based saucepan and place over a medium-high heat for a few seconds to toast. Remove and put aside. 

3 Add the olive oil and garlic cloves to the pan. When the oil is hot, add the swordfish. Cook for 2 minutes, then turn and cook for a further 2 minutes.

4 Add the white wine and capers and simmer gently for 5 minutes.

5 Finally, add the pine nuts and parsley. Serve with wedges of lemon.

You can find more Italian recipes from Cinque Terre 
And there are plenty more delicious Italian-inspired recipes here