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.

Ingredients

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

Instructions

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.

Have you made this recipe?I’d love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

Sicilian-Style Swordfish