PESCIOLINO!!! (pronounced pey-show-LEE-no, lit. “little fish”) is what the fishmonger at the market in the piazza hollers out every 45 seconds to let everyone know that it’s a fish day (Tuesdays and Fridays only) and that he’s open for business.
Now, him using “pesciolino” is a bit of a running joke in the neighborhood. While he certainly has little and even normal sized fish for sale, his big draw on any fish day (and which he’ll sell all of by 2 pm) will be a 4-5 foot long swordfish (not including sword) laid out on its own butcher’s block in front of his stall. Pesciolino indeed!
Preparation in padella? (Lit., “in the pan.”) Nothing could be simpler!
Good olive oil, a chopped garlic clove, a tablespoon of capers, and a big handful of cherry tomatoes cut into pieces. (Didn’t have cherry tomatoes on hand, so used others.)
Get the heat up, the juices going, and the right sound coming from the garlic.
Plonk the pescespada right down in the middle of it all for 3-5 minutes (depends on how thick the slice is).
Flip, and cook the other side.
If you wanna get all fancy-like, throw in wine at some point and cook it off. Oh, parsely too, of course. Below, the “pesciolino” is served with zucchini by the way.