Sicilian-Style Swordfish

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.

Sicilian-Style Swordfish

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Serves: 4 Total Time: 25 minutes


  • 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.

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