Swordfish with Toma’Dor tomato salsa

Swordfish with Toma'Dor tomato salsa


  • 800 g swordfish in slices
  • Pepper and salt

Tomato Salsa

  • 3 tbsp capers
  • 4 tbsp sherry or white port
  • 1 clove of garlic
  • 1 red onion
  • 1 tbsp pitted black olives, sliced
  • 20 Toma’Dor tomatoes
  • White wine
  • A few leaves of fresh basil
  • Olive oil
  • Pepper


  • 1 cup of white beans
  • 1 small fennel, finely chopped
  • 2 tbsp mayonnaise
  • 1 handful of rocket salad
  • 1 orange, quartered

Type of dish

Hot dish


  • Sear the swordfish in a dash of olive oil for 4 to 5 minutes on each side. Season with pepper and salt.
  • Marinate the capers briefly in the sherry or white port. Heat a dash of olive oil in a pan, stew the clove of garlic and the red onion in it.
  • Then add the tomatoes, the black olives, the marinated capers, the white wine, all the fresh basil and a pinch of pepper.
  • Mix all the ingredients for the salad.
  • Pour the sauce over the fish and serve with the fennel and bean salad and some mayonnaise.

Recipe made by chef Peppe Giacomazza in collaboration with Njam TV