Pan Seared Swordfish With Olives And Capers

Name: Pan Seared Swordfish With Olives And Capers
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving
Ingredients: 1.5 pounds swordfish steaks; 2 large plum tomatoes; 2 tablespoons capers; 1/4 cup fresh parsley; 1/4 cup extra virgin olive oil; 1/4 cup light or regular olive oil; 6 cloves garlic; 1/4 tsp kosher salt; 1/4 tsp black pepper; 1/4 tsp crushed hot red pepper flakes; 3/4 cup chopped olives

User Reviews

5.0

12 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4
Calories
460 kcal
Course
Main Course
Cuisine
Italian

Pan Seared Swordfish With Olives And Capers

Gary Gonzalez

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Mediterranean Pan-seared swordfish steaks are topped with an amazing quick olive, caper, garlic, and plum tomato sauce.

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Ingredients

Servings

1.5 pounds swordfish steaks
2 large plum tomatoes halved, seeds removed, and chopped
2 tablespoons capers rinsed
1/4 cup fresh parsley chopped
1/4 cup extra virgin olive oil
1/4 cup light or regular olive oil
6 cloves garlic minced
1/4 tsp kosher salt
1/4 tsp black pepper
1/4 tsp crushed hot red pepper flakes
3/4 cup chopped olives

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Instructions

To a large pan over medium to medium-low heat, add the extra virgin olive oil and the garlic and saute for 1-2 minutes or until the garlic is fragrant.
Add the olives and saute for 1 minute more, then add the tomatoes and saute for 1 additional minute.
Turn off the heat and add the parsley, capers, and optional crushed red pepper. Place the olive and caper sauce in a bowl.
Wipe down the pan and heat the regular olive oil over medium heat.
Pat the swordfish steaks dry with a paper towel and season with the salt and pepper on both sides.
Place the steaks in the hot pan and cook for 3 minutes per side.
Remove the steaks and place on a serving plate. Spoon the olive and caper sauce all over the swordfish. Serve immediately with remaining sauce on the side.

Notes

Olives and capers are inherently salty so be sure to keep that in mind when adding any additional salt to the recipe.
Tuna or salmon can be used in place of swordfish.