Chefs' Recipes

Swordfish con sarde by Alberto’s Lounge

An extra-fishy version of Sicily's pasta con sarde, with a sardine and anchovy salsa spooned atop the swordfish.
Swordfish con sardeWill Horner

“The bottom and top of the food chain combined,” says chef Daniel Pepperell of Alberto’s Lounge. “In Sicily, a sardine and anchovy salsa is paired with pasta for the famous pasta con sarde. Here it also complements the mighty and meaty grilled swordfish.”



1.Combine salt and 1 litre water in a large container and stir to dissolve. Submerge swordfish in brine for 10 minutes. Rinse, then pat dry with paper towels.
2.Meanwhile, add oil, onion, fennel bulb and garlic to a small saucepan over low-medium heat and stir until soft and translucent (6-8 minutes). Add sardines and anchovies, reduce heat to low, and cook, stirring occasionally, until anchovies have dissolved (8-10 minutes). Add pine nuts and currants and cook, stirring occasionally, until flavours have combined (5 minutes). Stir in vinegar and fennel fronds and season to taste.
3.Preheat a barbecue or a char-grill pan to high. Season swordfish with salt to taste and grill, turning once, until medium (2 minutes each side). Serve covered with the sauce and scattered with nutritional yeast.

Nutritional yeast, also known as savoury yeast, is an inactive form of yeast; it’s available from select health-food shops.

Wine suggestion 2013 Bonaccorsi Rossorelativo Nerello Mascalese. A dark and earthy rosé, somewhere between a rosé and a light

red. This would be considered a classic match in Sicily. Wine suggestion by Andy Tyson.


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