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Author Notes: 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
Food52 Review: 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
tablespoons olive oil
medium yellow onion, halved and thinly sliced
garlic cloves, finely minced
cup sun-dried tomatoes packed in oil, coarsely chopped
cup pitted oil-cured black olives coarsely chopped
tablespoons salted capers, well rinsed and coarsely chopped
cup dry white wine, preferably Sicilian
crushed red pepper to taste
4 x 6
ounces swordfish steaks
salt and pepper to taste
Basil, roughly torn for garnish
- 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.
- Your Best Swordfish Recipe Contest Finalist!