Pesce Spada alla Ghiotta (Swordfish with Olives and Capers)

By cprzybyl

Ingredients

• 4 swordfish steaks (about 6 oz. each
• and 3/8" thick), skin removed
• Kosher salt and freshly ground black
• pepper, to taste
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 2 cups whole peeled canned tomatoes,
• drained and minced
• 1/2 cup large green olives, such as
• cerignola, pitted and roughly
• chopped
• 3 tbsp. salt-packed capers, soaked
• and drained
• 1/4 tsp. crushed red chile flakes
• 2 tbsp. roughly chopped flat-leaf
• parsley
• 1 tbsp. fresh lemon juice

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

1. Season swordfish with salt and pepper. Heat oil in a 12" skillet over high heat. Working in two batches, add swordfish and cook, flipping once, until golden brown and medium rare, about 3 minutes. Transfer swordfish to a plate, leaving oil in skillet.

2. Reduce heat to medium; add garlic and cook, stirring, until soft, about 3 minutes. Add tomatoes, olives, capers, and chile flakes and cook, stirring, until tomatoes soften and release some of their juices, about 5 minutes. Return swordfish steaks to skillet, nestling them in the sauce, and add parsley and lemon juice; cook until fish is cooked through. To serve, transfer swordfish to a platter and spoon sauce over top.

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