Sicilian Swordfish with Caper Berry, Olive & Orange Salsa

Sicilian Swordfish with Caper Berry, Olive & Orange Salsa

Inspiration: Sicilian cuisine often pairs seafood with briny elements like olives and capers, balanced by citrus. Here, CEREN Caper Berries bring a juicy, floral saltiness that contrasts beautifully with sweet oranges.

Ingredients

  • 4 swordfish steaks (or tuna steaks)
  • 3 tablespoons olive oil
  • Zest & juice of 1 orange
  • 1 tablespoon CEREN Lemon Vinegar
  • ½ cup CEREN Caper Berries, halved
  • ½ cup mixed green & black olives, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 small red chili, thinly sliced
  • Salt & freshly ground black pepper

Instructions

Marinate fish: Brush swordfish with olive oil, orange zest, salt, and pepper. Rest for 20 minutes to allow citrus aroma to gently tenderize the fish.

Grill fish: Cook over high heat (grill pan or BBQ) for 3–4 minutes per side until just cooked through but still moist. Remove and keep warm.

Make salsa: In a bowl, combine CEREN Caper Berries, olives, orange juice, lemon vinegar, chili, and parsley. The salsa should taste bright, salty, and refreshing.

Serve: Spoon salsa generously over fish and serve with toasted bazlama or vermicelli pilaf.

👉 The balance here is sweet–salty–citrus–spicy, a signature “agrodolce” flavor profile of Sicily.