Tangy Sword Fish

Tagliata di Pesce Spada in Agrodolce – Tangy Sword Fish Strips (for 2 people)


  • 2 sword fish steaks (around 200 grams each, 3/4 inch thick)
  • 3-5 Peaches, not too ripe
  • 10 or so Cherry Tomatoes
  • The juice of 1/2 lemon
  • 1 Tablespoon of apricot juice
  • 1 Pinch of crushed dry Coriander
  • 1 Pinch of peperoncino (hot pepper)
  • 1/2 Red Onion, sliced super thin
  • Balsamic glaze or even better – Aceto Balsamico di Modena – to drizzle sparingly as seen in photo…


1 day before serving the Swordfish, prepare the sauce and place it in the refrigerator. This extra time allows all the flavors to intensify.

Making the Sauce:

(Prep & cook time about 20 minutes) Chop peaches and tomatoes into cubes. In a small sauce pan, heat the peaches and tomatoes with lemon juice and apricot juice. Bring the combination to a low boil, add in the coriander, cover and simmer for about 10-15 minutes on a low flame. When the peaches are nice and soft it is ready.

The Next Day:

Slice Onion and add it to the sauce. Heat the fresh fruit and tomato salsa on a low flame, stirring occasionally, about 10 minutes. Rub a little extra virgin olive oil, salt and very little pepper (!) onto the raw swordfish steaks. Prepare your stove-top grilling pan- when it is hot enough, put the swordfish steaks on. After 2 minutes, flip the steaks and cook another 1.5 to 2 minutes. Turn off flame and remove grilling pan from heat. On a cutting board, chop the fish into strips and serve as shown in the photo. Add the pinch of peperoncino to the salsa just before serving (do not put it in the night before!). We just ate this and couldn’t wait to share the recipe!

(A traditional, picky Florentine (they are notorious meat eaters!) tried this agro-dolce dish and he LOVED it. He even cleaned the plate with his bread, which is called “fare la scarpetta”.)