Popular in both Calabria and Sicily, this striking yet simple dish is packed with all of the classical flavours of southern Italy; salty olives and anchovies, sharp capers, sweet raisins and earthy pine nuts. Lightly heated with collapsing cherry tomatoes, the sauce is the perfect accompaniment to the meaty yet delicate flavour of the swordfish. If you can't find Tropea onions (one of Calabria's most famous vegetables), substitute with a regular onion.
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