Pesce Spada alla Ghiotta Messinese
Sicily — Messina province, Strait of Messina
Swordfish braised in a 'ghiotta' (sweet-sour tomato sauce) from Messina — the gateway city for swordfish from the Strait of Messina where the fish migrate seasonally. The sauce is built on onion, celery, capers, olives, and raisins in a base of tomato passata with vinegar and sugar for agrodolce balance. Swordfish steaks are floured and pan-fried briefly, then finished in the ghiotta sauce for 8–10 minutes. The dish exemplifies Sicilian agrodolce cooking — the sweet-sour balance that reflects Arab culinary influence.