We have made this Sicilian dish a few times with both swordfish and tilapia. I think I like it better with tilapia. Cod would be a good choice too, especially Atlantic cod which is much more delicious than Pacific cod. The swordfish is harder to cook just right and last night’s was just a little over.

The sauce is delicious with whatever fish you cook and probably would be pretty tasty with chicken too. You can find the recipe here. https://www.seriouseats.com/agghiotta-di-pesce-spada-sicilian-braised-swordfish-with-tomatoes-and-olives-5212333