This dish is also known by the names pesce spada all ghiotta or alla stemperata. No matter what you call it, the combination of flavors is purely Sicilian. This recipe is super simple to make and very little in the way of allergens. Anyone who has a nightshade allergy should avoid using the green peppers. The base of this recipe are halibut steaks. Check your local fresh fish market or grocer who has the best cuts of halibut. Do your homework before shopping for this meal to make certain you get the best possible. As of this post, the best choice is the Pacific or Alaskan halibut. If you are uncertain of the origin of the fish, ask your grocer.
- 1 tablespoon coconut oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 3 tablespoons raisins (optional)
- 1-2 tablespoons apple cider vinegar or lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- 4 halibut steaks or fillets
- 2 tablespoons fresh parsley, chopped
- In a large pan, sauté onions in oil at medium heat until translucent, about 8 minutes.
- Add the garlic and bell peppers, and cook until tender, about 10 more minutes.
- Add the rest of the ingredients except for the fish and parsley, and cook for a few more minutes.
- Place halibut on top of sauce. Cover and cook for about 8 minutes or until fish is completely cooked in the center.
- Check by inserting a knife into one of the fillets or steaks.
- Sprinkle the chopped parsley over the fish and serve.
Gluten and Casein-Free
Gluten, Dairy and Soy-Free
Weston A. Price/Traditional Foods