I was inspired to recreate this dish that I had on a recent trip to Sicily. The salt and brine from the capers and olives really complements the meatiness of the swordfish, while the sweet sun-dried tomatoes add an extra dimension of flavor. I also love that this dish can be served room temperature. - CucinettaNYC —cucinettaNYC
Test Kitchen Notes
CucinettaNYC knows how to produce a powerful sauce with a mere handful of ingredients. She sautes onion and garlic, then whips off the heat and throws in some capers, olives and sundried tomatoes with a little wine, and the sauce is done. Then all you have to do is cook the swordfish, which she has you do in the same pan. A gold star for efficiency! - A&M —The Editors
medium yellow onion, halved and thinly sliced
garlic cloves, finely minced
sun-dried tomatoes packed in oil, coarsely chopped
pitted oil-cured black olives coarsely chopped
salted capers, well rinsed and coarsely chopped
dry white wine, preferably Sicilian
crushed red pepper to taste
4 x 6 ounces
salt and pepper to taste
Basil, roughly torn for garnish
In This Recipe
In a large skillet (one wide enough to hold swordfish in a single layer), heat oil over medium-high heat.
Add onion and garlic; cook, stirring frequently, until onion is lightly browned, 3 to 4 minutes. Remove from heat.
Add sun-dried tomatoes, olives, capers, wine and generous pinch red pepper flakes; stir together. Transfer to bowl.
Lightly season swordfish with salt and pepper; in a single layer, place fish in skillet.
Return skillet to medium-high heat, cover and cook for 3 minutes per side.
When swordfish is cooked through and browned, cover with sauce and warm.
Sprinkle roughly torn basil and serve. This dish can also be served room temperature.