Sautéed swordfish or salmon steaks with capers and vinegar, Stimpirata style from Essentials of Classic Italian Cooking (page 301) by Marcella Hazan

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Notes about this recipe

  • crystal_eiderw on May 13, 2026

    Best fish/salmon recipe I’ve made! This is now my go-to for once a week.

  • bernalgirl on January 30, 2025

    Essentials of Classic Italian Cooking by Marcella Hazan Sautéed swordfish steaks with capers and vinegar, Stimpirata style, p. 301 Swordfish steaks in the freezer and a surfeit of celery sticks led me to this recipe, and I’m glad it did. The chopped onions and celery are cooked till soft while 1/2” swordfish steaks (I sliced mine through the middle) are dredged in flour and pan -fried. The sauce is finished with capers and white vinegar and the whole thing tastes like the secondo of a leisurely lunch in a seaside village in Italy.

  • nicolepellegrini on January 09, 2019

    Made this with halibut steaks as the recipe says it can be used for various types of fish steaks. Quite liked it. The sauteed celery adds a nice sweetness that balances out the sour flavors of the capers and vinegar.

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