Succulent Swordfish

Nothing says summer like this swordfish. Buy it fresh (or buy tuna steaks as an alternative) from your local seafood market for that off-the-boat quality that makes seafood such a delight in the hot weather. Fresh tomatoes and herbs from the farmers’ market along with any olive of your choice and the crisp, slightly sweet crunch of pine nuts makes this scrumptious dish a definite keeper.

Sicilian Swordfish

Sicilian Swordfish

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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.

Servings: 4 (1 Steak) (288 G)

Prep Time: 10 min.

Cook Time: 15 min.

Ingredients

  • 4 (6-8 oz.) swordfish steaks
  • ¼ tsp. kosher salt
  • ¼ tsp. pepper
  • ½ tsp. red chili flakes
  • 2 Tbsp. olive oil
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • ½ cup white wine
  • 1 cup cherry or grape tomatoes, halved
  • ⅓ cup pitted black olives
  • ½ tsp. dried oregano
  • ⅓ cup toasted pine nuts
  • 5-6 large basil leaves, coarsely chopped

Optional Garnishes*:

  • Lemon wedges

Directions

  1. Season swordfish on both sides with salt, pepper, and red chili 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. Salt to taste.

*Optional garnishes have not been included in the rating of this recipe.

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