Swordfish alla Ghiotta

Method

1. Finely chop the onion and set aside.
2. In a pan, add a drizzle of extra-virgin olive oil and one whole clove of garlic (skin on).
3. Add the pine nuts, raisins (do not soak them), and two anchovy fillets in oil. Sauté over low heat until the anchovies dissolve, the raisins plump up, and the pine nuts are toasted.
4. Chop the fennel fronds and add them to the pan.
5. Add the capers (if in brine, do not rinse them) and the pitted green olives.
6. Add the chopped onion and increase the heat slightly to let the onion wilt.
7. Dice the cherry tomatoes and add them to the pan. Season with a pinch of salt and pepper.
8. Cover and cook over low heat for about 15 minutes.
9. After 15 minutes, remove the garlic clove.
10. Place the swordfish steaks in the pan, cover, and cook for 3 minutes per side over low heat.
11. After flipping the fish, lightly salt the fish and add a pinch of pepper. Cover and cook for another 3 minutes.
12. Check doneness: the flesh should separate easily from the central bone.
13. Turn off the heat, add fresh chopped parsley, cover for a moment, then serve.