- 2 swordfish filets
- ¼ cup semolina flour
- 2 cups frying oil – vegetable, peanut
- 2 ¼ cups passata
- 1 tb tomato paste
- 1 onion
- 1 celery stalk
- 2 tbs of green olives – pitted
- 2 tbs salted capers
- ¼ cup raisins
- cocoa powder
- extra virgin olive oil
- 1/3 cup white vinegar
- 1 tb sugar
- salt, pepper – to taste
- Place the capers in a cup of water and pit the olives and then cut in half. Peel the onion and finely chop it.
- Remove any leaves from the celery stalk and boil or steam the stalk just until fork tender, not very soft and mushy.
- Once it is cooked, slice the stalk and set it aside.
- Dice the fish filets (1 ½ -2 inches each) and toss them in the semolina flour and mix until thoroughly breaded.
- Heat the frying oil in a medium pot until it reaches a suitable frying temperature.
- Fry the diced filets until a they form a soft crust. Do not put too many fish pieces in the oil at the same time or they will not crisp up if too crowded.
- Collect them with a skimmer and let them rest on a plate lined with paper towel to absorb excess grease.
- In a large pan heat about a tablespoon of olive oil and brown the onion on medium heat until golden.
- Rinse the capers and shake off the excess water.
- Add them to the pan along with the pine nuts, raisins and olives. Brown for about 5 minutes.
- Taste for salt and pepper and adjust.
- Increase heat to high and add sugar, mix well and cook for 5 minutes.
- Pour in the vinegar and cook until the aroma dissipates, and the vinegar has evaporated 8 – 10 minutes.
- Remove from the heat, add the diced fish filets, a pinch of cocoa powder, mix well and serve at room temperature.
- Serve as an appetizer on a bed of lettuce with some crusty French bread.