Swordfish is the perfect fish for people who swear they don't like fish because it always tastes...well, fishy. Swordfish is a meatier fish that holds up extremely well to robustly flavored sauces. A combination of Mediterranean ingredients -- olives, sun-dried tomatoes, and capers -- lend their salty, sweet and tangy flavors to a sauce that perfectly compliments the swordfish.
This dish is delicious with a side of roasted potatoes, on a bed of spaghetti, or with rice.
- 2 tablespoons olive oil
- 1 medium yellow onion, halved and thinly sliced
- 2 garlic cloves, finely minced
- 1/3 cup sun-dried tomatoes packed in oil
- 1/4 cup pitted oil-cured black olives coarsely chopped
- 2 tablespoons salted capers, well rinsed and coarsely chopped
- 1/4 cup dry white wine, preferably Sicilian
- crushed red pepper to taste
- 4 x 6 ounces swordfish steaks
- salt and pepper to taste
- Basil, roughly torn for garnish
In a large skillet (one wide enough to hold swordfish in a single layer), heat oil over medium-high heat.
Add onion and garlic; cook, stirring frequently, until onion is lightly browned, 3 to 4 minutes. Remove from heat.
Add sun-dried tomatoes, olives, capers, wine and generous pinch red pepper flakes; stir together. Transfer to bowl.
Lightly season swordfish with salt and pepper; in a single layer, place fish in skillet.
Return skillet to medium-high heat, cover and cook for 3 minutes per side.
When swordfish is cooked through and browned, cover with sauce and warm.
Sprinkle roughly torn basil and serve. This dish can also be served room temperature.