Name: Swordfish Steaks with Olives & Capers
Yield: Serves 4
Cuisine: Italian
Ingredients: Kosher salt and freshly ground black pepper, to taste; ¼ cup capers, drained and rinsed; 1 tbsp. fresh lemon juice, plus lemon wedges for serving; ½ cup celery leaves, to garnish; ¼ cup extra-virgin olive oil; ¾ cup large green olives, pitted and coarsely chopped; 3 cloves garlic, finely chopped; ½ cup white wine; 4 swordfish steaks (about 6 oz. each and ½″ thick)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

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 swordfish steaks (about 6 oz. each and ½″ thick)
Kosher salt and freshly ground black pepper, to taste
¼ cup extra-virgin oliv

Europe
Italy
Fish course
Pescatarian
Gluten-free
Mediterranean

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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Ingredients

Method

Part of