2 pounds swordfish, preferably an entire, skin on, round cut
1 onion
1 celery stalk
2 cloves garlic
2 tablespoons capers packed in salt
10 green Sicilian olives, pitted
2 tablespoons currants or raisins
4 large ripe tomatoes
1/4 cup extra virgin olive oil or as needed
Sea salt to taste
Evenly chop the onion and celery into small pieces. Pit the green olives by pressing them with the palm of your hand or flat side of a knife and remove the pits. If using capers packed in salt, rinse them under cold running water and remove the salt. If using capers packed in brine, squeeze the excess liquid from them. Place the currents in a small cup of water to re-hydrate and soften them, then remove from the water.
Next, slice the tomatoes in half and pulp them, removing the excess juices and seeds by gently squeezing them. Chop the tomatoes into small pieces. Dredge the piece of swordfish in the flour. Heat 2 tablespoons of olive oil in a deep saute pan over moderately high heat and fry the fish on both sides until nicely browned, then remove from the pan and set aside. Keep the saute pan on the burner in which the swordfish was cooked, lower to moderate heat and, if necessary, add enough olive oil to coat the bottom of the pan. Place the celery, onions and garlic cloves in the pan and cook for several minutes before adding the capers, olives and currents. When the ingredients begin to lightly brown, stir in the chopped tomatoes, salt to taste, and cook for about five minutes or more over moderately low heat. Next, place the piece of swordfish in the pan, cover with the sauce and simmer over moderate low temperature. After five minutes, turn the swordfish over, cover again with some sauce, and cook for another five minutes.
Serves 4.