Pesco Siciliano

READY IN: 27mins
Recipe by Clifford Boren

At last! A fish dish that a Southern Californian with spicy tastes can enjoy! This is great stuff! I listed the spices conservatively. Barb and I use more.

Top Review by Bev I Am

This recipe is so incredible, I can't believe I am the first to review it! The flavors combined in this sauce are all very individual and yet blend so well to highlight the flavor of the fish. I used mahi mahi steaks and they worked perfectly. I also used Vidalia onions which helped to provide a touch of sweetness along with the raisins. I will definitely make this again! Thank you so much for sharing this recipe, Clifford Boren!

Ingredients Nutrition

  • fish steaks (you may use any firm deep water fish, swordfish, shark, tuna, mahi mahi. I prefer shark)
  • 2 tablespoons olive oil
  • 1 medium onion, halved and thinly sliced
  • 4 small tomatoes, chopped (don't peel or seed, it's good for you!)
  • 14 cup sliced pimento stuffed olive
  • 14 cup pine nuts, lightly toasted
  • 14 cup raisins
  • 2 teaspoons capers
  • 2 cloves garlic, smushed
  • 3 drops Tabasco sauce (your preferred brand)
  • salt and pepper


  1. Preheat oven to 450 degrees.
  2. Rinse fish and pat dry.
  3. Arrange fish in an oiled oven proof dish.
  4. Heat oil in a skillet.
  5. Drop in onion slices, and saute 2 to 3 minutes.
  6. Add tomatoes, olives, pine nuts, raisins, capers, garlic, and pepper sauce.
  7. Cook 5 minutes over medium-low heat, stirring now and then.
  8. Spoon sauce over fish, cover with foil, and bake 10 to 12 minutes or until fish flakes evenly.

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