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Swordfish Steaks with Olives & Capers
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2015
Calabria has a long tradition of preserving foods, so it comes as no surprise that salty, briny olives and capers are hallmarks of the region’s cooking. Here, the two are used in a vibrant sauce spooned over meaty swordfish.
Ingredients
4 - Kosher salt and freshly ground black pepper, to taste
¼ cup
Method
- Season swordfish with salt and pepper. Heat oil in a 12″ skillet over high. Working in 2 batches, cook swordfish, flipping once, until brown on outside and medium-rare inside, about 3 minutes. Transfer fish to a serving platter and keep warm.
- Return skillet to medium. Add garlic and cook until soft, about 2 minutes. Add olives, wine, and capers; cook until almost
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