Swordfish with Olives and Capers
By Lv2Cook
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)
Details
Servings 1
Preparation
Step 1
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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