Sunny Sicily is famous for its food, history, and wine. And since it is the largest island in the Mediterranean, it is no surprise that seafood is a big part of Sicilians’ diet. This braised swordfish is a typical dish, which can be found in trattorias near Messina and Taormina on the southeastern coast. The sauce is fragrant with garlic, capers, and olives. A sprinkling of fresh parsley and lemon zest add bright, fresh flavors. This dish is sure to please even the most avowed carnivore.

SERVES 6

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• 2 medium shallots, finely chopped
• ½ teaspoon dried oregano
• One 14-ounce can crushed tomatoes with their juice
• 2 tablespoons brine-cured capers, drained and chopped if large
• ½ cup oil-cured black olives, pitted
• 2 tablespoons balsamic vinegar
• 2 pounds swordfish fillets
• ½ cup finely chopped fresh flat-leaf parsley
• Grated zest of 1 lemon

INSTRUCTIONS

1. Heat the oil in the pressure cooker over medium-high heat.
2. Add the garlic, shallots, and oregano and cook for 2 minutes to soften the shallots.
3. Add the tomatoes, capers, olives, and vinegar, stirring to combine.
4. Arrange the fish in the pressure cooker, stacking the fillets if necessary.
5. Spoon some of the sauce over the fish.
6. Lock the lid in place and cook at high pressure for 6 minutes.
7. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
8. Carefully remove the swordfish from the pot and transfer to a serving platter.
9. Spoon the sauce over the fish and sprinkle with the parsley and lemon zest.