From May to August each year, the turbulent waters between Sicily and Calabria erupt with fishermen searching for what’s known as the king of the strait, swordfish. Once on land, the massive fish is cut into succulent steaks for one of Southern Italy’s most emblematic summertime dishes, pesce spada alla ghiotta.
The name, which means “swordfish in glutton’s style,” is a reference to the wealth of delicious ingredients that flavor a rustic tomato sauce. Rife with briny capers, olives, garlic, red pepper flakes and basil, it’s something like a saucy, seafood version of puttanesca.
