Pesce alla Diavola

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Swordfish with Chilli, Garlic & Lemon (Pesce alla Diavola)

This recipe for pesce alla diavola – fish with chilli garlic & lemon – is inspired by the simple flavours in the classic Italian dish more often made with chicken ‘pollo alla diavola‘ (see video below). Chilli, garlic and lemon are great seasonings for any seafood, meat or vegetables, so use this recipe as a starting point for your own inspirations. I love it with swordfish (pesce spada), but leatherjacket trunks, prawns, and cephalopods such as squid and octopus, are all delicious prepared with this simple ‘alla diavola’ marinade. Squid and octopus can be marinated for several hours before cooking as the lemon juice will help tenderise them. Fish and prawns are best marinated for no more than an hour, as the lemon juice will start to ‘cook’ their delicate flesh after that. Swordfish dries out when overcooked, and can be served pink in the centre, so err on the side of undercooking rather than overcooking. Leave the oven on when you take the fish out and, if it’s too rare once sliced, pop it back in for another couple of minutes. Serve a crisp Italian white wine with this simple pesce alla diavola, like Feudo Arancio grillo, a grape native to Sicily where swordfish is very popular.

Serves 2

Ingredients
  • 1 x 300g swordfish steak (10½oz)
  • 1 lemon
  • 2 cloves garlic, crushed
  • ½ teaspoon dried chilli flakes, more or less to taste
  • 1 teaspoon salt flakes, crushed
  • 2 tablespoons extra virgin olive oil (40ml)
  • Insalata rossa (radicchio salad), for serving
  • Crusty bread, for serving
Method
  1. Remove fish from the fridge 30–60 minutes before cooking and pat dry.
  2. Finely grate the zest of the lemon into a baking dish.
  3. Add garlic, chilli and salt to the baking dish with 1 tablespoon (20ml) of the lemon juice and stir to dissolve salt, stir in oil to make a marinade (use remaining lemon juice for another purpose).
  4. Place fish in the baking dish and gently rub the marinade all over it, ensuring it’s well coated – it’s a bit messy but this is best done with your hands.
  5. Cover and set aside in a cool place for 30–60 minutes.
  6. Meanwhile, preheat oven to 180°C (350°F).
  7. Place baking dish in the oven for about 10 minutes, depending on thickness of the fish and how rare you’d like it cooked.
  8. Remove from oven and set aside for a couple of minutes.
  9. Place salad on a serving platter.
  10. Slice swordfish, arrange on top and drizzle with any pan juices.
  11. Serve pesce alla diavola with crusty bread on the side.
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Galletto alla Diavola

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Diane (Cremorne Point, NSW, Aus.)
Diane (Cremorne Point, NSW, Aus.)
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Belinda (Balmain, NSW, Aus.)
I’ve been on three of Roberta’s food and wine tours so far and each one has been an amazing well-organised experience. From historic Rome and Pompeii to the spectacular Amalfi Coast, remarkable Venice and the charming villages of Switzerland, each tour offers something special. Then there’s the food in fabulous places where you can truly eat like a local. I highly recommend Roberta’s tours to anyone who wants to discover inspired travel through great food, wine and company. I’m already looking forward to the next one!
Michael (Cremorne, NSW, Aus.)
Michael (Cremorne, NSW, Aus.)
Starting in Rome then spending time on the Amalfi Coast and further south before heading back to Rome for the last couple of days made for a nice ‘round trip’. Roberta’s choice of eateries was excellent with some very enjoyable meals – and a nice mix of other activities, like vineyard visits, between meals. Everything was very well organised: transport, nice hotels in close proximity to most activities, and a relaxed pace with enough time to follow your nose if that took your fancy. A very worthwhile tour and I’m already looking forward to another!
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Di (Manly, NSW, Aus.)
I absolutely recommend Roberta’s Southern Italy tour! We’ve always been independent travellers so were a little apprehensive – by day 2 we knew we’d made a great decision! Roberta knows people and places far from the tourist trail so we visited wineries where we were always invited for lunch as well as wine-tasting, a family lemon grove high on the Amalfi Coast and a 3rd generation cheesemaker. We stayed in a stunning cave hotel in Matera and a gorgeous family hotel in Scala – and book-ended the tour with the vibrancy of Rome. So many highlights, such a brilliant experience. We will do another tour with Roberta.
Neville (St Ives, NSW, Aus.)
Neville (St Ives, NSW, Aus.)
We had an absolutely fantastic time in Southern Italy and Rome with Roberta. Incredible food and wine experiences combined with authentic cultural encounters, fascinating history and breathtaking scenery. From the charming streets of Trastevere and the stunning Amalfi Coast to Matera, Pompeii and the hidden gems of Basilicata, every day brought something memorable. Meeting local winemakers, farmers, chefs and families who welcomed us with genuine warmth made this trip exceptional. Roberta's passion for Italy, attention to detail, warmth, knowledge and care for every guest made the experience unforgettable. We will gladly travel with Roberta again.
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