Pan-Seared Swordfish with Tomatoes, Olives, and Capers

Name: Pan-Seared Swordfish with Tomatoes, Olives, and Capers
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Cuisine: Italian
Ingredients: 3 tablespoons extra virgin olive oil; 1 tablespoon minced garlic; Salt and black pepper to taste; Salt and black pepper to taste; 1½ to 2 pounds swordfish, in 1 piece; ¼ cup black or green olives, preferably not canned; 2 small dried chiles or a large pinch of hot red pepper flakes, or to taste; 2 small dried chiles or a large pinch of hot red pepper flakes, or to taste; 2 tablespoons drained capers; Chopped fresh parsley leaves for garnish; 4 cups (about one 28-ounce can) chopped tomatoes with their juice; ¼ cup black or green olives, preferably not canned

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Call this fish with puttanesca sauce—strong flavored, and swordfish can really take it. Serve with plenty of crusty bread or scoop out the fish after it cooks, put the sauce over pasta, and serve the fish on the side.

Ingredients

3 tablespoons extra virgin olive oil
1½ to 2 pounds swordfish, in 1 piece
Salt and

Europe
Italy
Fish course
Pescatarian
Gluten-free
Mediterranean
Sicily

Method

Put the oil in a deep skillet, preferably nonstick, over medium-high heat. When the oil is hot, add the fish and brown it well, rotating and turning it as necessary and sprinkling it with salt and pepper; the process should take less than 10 minutes. Turn off the heat and remove the fish.
Turn the heat to medium and add the garlic, capers, chiles, and olives. C