Sardinian Swordfish

By John Bianchi
February 28, 2017
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Sardinian Swordfish

Author Notes: Original six ingredient (excluding pantry items) sweet-savory baked swordfish entree in a Sicilian style.

John Bianchi

Serves: 4

  • 24-32 ounces swordfish steaks, 4 portions
  • 1/2 cup dates, whole pitted
  • 1/2 cup olives, pitted
  • 1/3 cup almonds, blanched, slivered
  • 1/4 cup capers
  • 1/4 cup parsley, flat leaf, chopped
  • 1/4 cup extra virgin olive oil, divided
  • 2 teaspoons salt, kosher
  • 1 teaspoon black pepper, ground
  1. Heat oven to 400 degrees F.
  2. Season swordfish with salt and pepper. set aside
  3. Slice dates and olives lengthwise. place in a bowl. Add almonds and dates and olives
  4. Toss dates, olives, almonds, and capers with 2 tablespoons extra virgin olive oli. Set aside.
  5. Coat 4 small oven proof baking dishes with a teaspoon extra virgin olive oil Place1 1 seasoned swordfish steak in each dish. Evenly distribute the date, olive, almond, caper mixture over the top of each swordfish steak.
  6. Bake at 400 degrees F for 15 minutes.
  7. When removed from over drizzle remaining extrra virgin olive oil over each dish,
  8. Sprinle with chopped parleyu and serve.

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