Swordfish with Olives and Capers

Swordfish with Olives and Capers
Swordfish with Olives and Capers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1/3

    cup dry white wine

  • 1 1/2

    teaspoons capers

  • 1/4

    teaspoon salt

  • 1/8

    teaspoon crushed red pepper

  • 12

    pimento-stuffed olives halved

  • 2

    garlic cloves minced

  • 1

    (14 1/2-ounce) can no-salt-added diced tomatoes undrained

  • 1/4

    teaspoon salt

  • 4

    (6-ounce) swordfish steaks (about 1 1/2 inches thick)

  • 1

    teaspoon olive oil

  • Olive oil-flavored cooking spray

  • 1

    cup thinly sliced onion

  • 2

    cups cooked linguine (about 4 ounces uncooked pasta)

Directions

Combine first 7 ingredients in a medium bowl; set aside. Sprinkle 1/4 teaspoon salt over swordfish. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add swordfish; cook 4 minutes on each side or until swordfish flakes easily when tested with a fork. Remove swordfish from skillet; set aside, and keep warm. Recoat skillet with cooking spray; place over medium-high heat until hot. Add sliced onion; sauté 4 minutes or until lightly browned. Add tomato mixture; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Return swordfish steaks to skillet, nestling them in tomato mixture. Cover and simmer 1 to 2 minutes or until sauce thickens. Place 1/2 cup cooked linguine on plate; top with swordfish and 1/2 cup sauce.

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