Pixxispad bil-Kappar

Background

Pixxispad bil-Kappar is a classic Maltese coastal dish built around firm, meaty swordfish and briny Mediterranean capers. Along the harbors of Malta, fishmongers have long paired the sweetness of late-summer tomatoes with the savory perfume of sautéed onion and garlic, finishing everything with a drizzle of extra-virgin olive oil, a splash of bright white wine, fresh lemon, and feathery parsley. Seasoned simply with a pinch of salt and a twist of black pepper, this pan-sautéed specialty showcases how a few fresh ingredients can create a vibrant sauce that flatters the clean flavor of swordfish. Some cooks add a whisper of heat with chili flakes and a subtle herbal note from a single bay leaf, but the soul of the dish stays the same: sea-kissed simplicity anchored by capers and sun-sweet tomatoes.

Ingredients

• 4 steaks (about 170–200 g each) swordfish
• 2 tablespoons rinsed capers
• 2 cups chopped ripe tomatoes
• 3 cloves minced garlic
• 1 small diced onion
• 3 tablespoons extra-virgin olive oil
• 1/2 cup dry white wine
• 1 lemon (zest and juice)
• 2 tablespoons chopped parsley
• salt, to taste
• black pepper, to taste
• Pinch of chili flakes (optional)
• 1 bay leaf (optional)

Preparation

1. Pat the swordfish dry and season both sides lightly with salt and black pepper. If time allows, let it sit while you prepare the sauce base for about 10 minutes to absorb seasoning.
2. Warm 2 tablespoons of extra-virgin olive oil in a wide skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and a pinch of chili flakes, cooking just until fragrant, about 30 seconds.
3. Add the chopped tomatoes, the rinsed capers, and the optional bay leaf. Season with a little more salt and black pepper, then simmer, stirring occasionally, until the tomatoes soften and release juices, about 6–8 minutes.
4. Pour in the white wine and let it reduce by roughly half, about 3–4 minutes. Add the zest and juice of half a lemon. Taste and adjust with salt and black pepper as needed. Remove the bay leaf if using.
5. Push the sauce to the edges of the pan. Add the remaining 1 tablespoon of extra-virgin olive oil, increase the heat slightly, and lay in the seasoned swordfish steaks. Sear until lightly golden on the first side, about 2–3 minutes.
6. Turn the swordfish, spoon the sauce over the top, and cook until the centers are just opaque, another 2–3 minutes depending on thickness. Squeeze in the remaining half lemon and scatter the chopped parsley over the skillet. Let the fish rest off heat for 2 minutes.

How to Enjoy

Serve the saucy swordfish with crusty bread to catch every drop of the tomatoes and capers pan juices. A final drizzle of extra-virgin olive oil, a pinch of salt, a crack of black pepper, and a wedge of lemon brighten the plate. Sprinkle a little extra parsley for color and freshness.

Tips and Variations

• If you prefer no alcohol, swap the white wine with a mix of water and extra lemon juice, then finish with more extra-virgin olive oil for richness.
• For gentle heat, keep the chili flakes light so they don’t overshadow the briny pop of capers.
• Season thoughtfully: add salt early to draw moisture from the tomatoes, then finish with black pepper and a squeeze of lemon at the end.
• Stir in extra chopped parsley right before serving for a bright, herbal lift.
• A single bay leaf adds subtle depth—remove it before plating.

Make-Ahead and Storage

The sauce of onion, garlic, tomatoes, capers, a touch of extra-virgin olive oil, and a splash of white wine can be cooked and cooled ahead, then reheated gently and finished with lemon and parsley while you quickly sear the swordfish. Leftovers keep well for a short time; reheat the fish gently to avoid overcooking and refresh with a drizzle of extra-virgin olive oil and a hint of lemon.