Swordfish is a robust fish that lends itself well to grilling, but for this recipe, working on a pan allows you to meld the flavors of the vegetables with the fish for a dish that is absolute perfection. If you can’t find swordfish at your local market, tuna steaks make a good alternative.
Number of Servings: 4 (1 Steak) (249 G )
Prep Time: 10 Minutes
Cook Time: 15 Minutes
- 4 (6-8 oz.) swordfish steaks
- 1/4 t. kosher salt
- 1/4 t. pepper
- 1/2 t. red chile flakes
- 2 T. olive oil, divided
- 2 shallots, minced
- 2 cloves garlic, minced
- 1/2 c. white wine
- 1 c. cherry or grape tomatoes, halved
- 1/3 c. pitted black olives
- 1/2 t. dried oregano
- 1/3 c. toasted pine nuts
- 5-6 lg. basil leaves, coarsely chopped
- Lemon wedges
1. Season swordfish on both sides with salt, pepper and red chile flakes. In a large nonstick skillet, heat half of the oil over medium-high heat. Add swordfish in a single layer and cook until golden, about 2 minutes per side. Remove from pan and set aside. Lower heat to medium.
2. To the same pan, add remaining oil. Add shallot and cook, stirring frequently, until translucent and fragrant, about 2 minutes. Add garlic and cook for 1 minute more. Add wine, tomatoes, olives and oregano. Stir to combine.
3. Return swordfish to the pan. Simmer 3 minutes, or until fish is cooked through and wine has reduced by half. Remove from heat. Add toasted pine nuts and basil. Serve immediately, with lemon wedges.