Pan-Seared Swordfish with Tomatoes, Olives, and Capers 3 T. OLIVE MILL extra virgin olive oil
2 swordfish steaks 1 ½” thick
½ t. each salt and pepper
1 T. minced garlic
2 T. drained capers
pinch of red pepper flakes
¼ c. small pitted black or green olives
1 can (28oz. diced tomatoes
Chopped fresh parsley, for garnish
2 swordfish steaks 1 ½” thick
½ t. each salt and pepper
1 T. minced garlic
2 T. drained capers
pinch of red pepper flakes
¼ c. small pitted black or green olives
1 can (28oz. diced tomatoes
Chopped fresh parsley, for garnish
Heat oil in deep skillet over medium high heat. When oil is hot, add swordfish. Brown it well on all cut sides, about 2 minutes per side, sprinkling steaks with salt and pepper (it should take no longer than 8 minutes). Remove swordfish to a plate. Turn heat down to medium; add garlic, capers, pepper flakes and olives. Cook, stirring constantly, 1 minute. Add tomatoes with their juice and bring mixture to a boil. Gently slide swordfish back into the sauce; cook turning once, until tender and just opaque in the thickest part when cut with a knife, about 5 minutes. Garnish with parsley.
