Swordfish with Olives and Capers (Pesce Spada alla Ghiotta)

Name: Pesce Spada alla Ghiotta (Swordfish with Olives and Capers)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 4 swordfish steaks (about 6 oz. each and ⅜" thick), skin removed; Kosher salt and freshly ground black pepper, to taste; ¼ cups extra-virgin olive oil; 2 cloves garlic, thinly sliced; 2 cups whole peeled canned tomatoes, drained and minced; ½ large green olives, such as cerignola, pitted and roughly chopped; 3 tbsp. salt-packed capers, soaked and drained; ¼ tsp. crushed red chile flakes; 2 tbsp. roughly chopped flat-leaf parsley; 1 tbsp. fresh lemon juice

Serves
serves 4

JOSEPH DE LEO

By SAVEUR Editors

Published on October 8, 2010

This dish, based on one from the book My Calabria, matches meaty swordfish steaks with a rustic, briny sauce of tomatoes, olives, and capers.

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food

Ingredients

4 swordfish steaks (about 6 oz. each and ⅜" thick), skin removed
Kosher salt and freshly ground black pepper, to taste
¼ cups extra-virgin olive oil
2 cloves garlic, thinly sliced
2 cups whole peeled canned tomatoes, drained and minced
½ large green olives, such as cerignola, pitted and roughly chopped
3 tbsp. salt-packed capers, soaked and drained
¼ tsp. crushed red chile flakes
2 tbsp. roughly chopped flat-leaf parsley
1 tbsp. fresh lemon juice

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Instructions

Step 1

Season swordfish with salt and pepper. Heat oil in a 12" skillet over high heat. Working in two batches, add swordfish and cook, flipping once, until golden brown and medium rare, about 3 minutes. Transfer swordfish to a plate, leaving oil in skillet.

Step 2

Reduce heat to medium; add garlic and cook, stirring, until soft, about 3 minutes. Add tomatoes, olives, capers, and chile flakes and cook, stirring, until tomatoes soften and release some of their juices, about 5 minutes. Return swordfish steaks to skillet, nestling them in the sauce, and add parsley and lemon juice; cook until fish is cooked through. To serve, transfer swordfish to a platter and spoon sauce over top.

Season swordfish with salt and pepper. Heat oil in a 12" skillet over high heat. Working in two batches, add swordfish and cook, flipping once, until golden brown and medium rare, about 3 minutes. Transfer swordfish to a plate, leaving oil in skillet.
Reduce heat to medium; add garlic and cook, stirring, until soft, about 3 minutes. Add tomatoes, olives, capers, and chile flakes and cook, stirring, until tomatoes soften and release some of their juices, about 5 minutes. Return swordfish steaks to skillet, nestling them in the sauce, and add parsley and lemon juice; cook until fish is cooked through. To serve, transfer swordfish to a platter and spoon sauce over top.