This incredible pan-seared swordfish is bursting with Mediterranean flavor and can be ready in under 30 minutes! It’s great for weeknights, but especially good for Christmas Eve’s Feast of the Seven Fishes!
Swordfish is a wonderfully versatile fish that pairs so well with Sicilian ingredients, like olives and capers.
This simple recipe combines pan-seared swordfish with 3 different types of olives, briny capers, and plum tomatoes in a garlic and oil sauce.
It’s easy to make and is great for Christmas Eve alongside other seafood favorites like shrimp scampi, zuppa di pesce, and calamari salad.
How to make it
- Gather your ingredients, including parsley, tomatoes, capers, and olives.
- Roughly chop the olives, mince the garlic, halve the tomatoes, and remove the seeds with a spoon.
- Chop the tomatoes, and pit and chop the olives.
- Chop the garlic and add to a pan over medium heat along with 1/4 cup of olive oil and saute for 1-2 minutes or until fragrant.
- Add the olives and saute for 1 minute.
- Add the tomatoes and saute for 1 minute more.
- Turn off the heat and add the capers, parsley, and pepper flakes if using them.
- Plate the sauce in a bowl and wipe the pan with some paper towels. The pan will be used for the next step of pan-searing the swordfish.
- Pat the swordfish steaks dry with a paper towel.
- Season the steaks with salt and pepper on both sides keeping in mind that the olives and capers are already quite salty.
- Heat 1/4 cup of olive oil in the pan on medium heat and begin to sear the swordfish.
- After 3 minutes, flip the swordfish carefully and cook for 2-3 minutes more until done. They should feel firm to the touch. Remove the swordfish, place on a plate and top with the olive and caper sauce. Serve immediately and enjoy.
More seafood recipes you’ll love
If you’ve enjoyed this Pan-Seared Swordfish with Olives and Capers Recipe or any recipe on this site, give it a 5-star rating and tell us about it in the comments below.
We strive to satisfy a number of learning styles. If you are someone who prefers to learn by watching, you can find most of our recipes on YouTube and our Facebook Page.
For more never-before-seen FULL MEAL RECIPE VIDEOS, become a Patreon member today!
Pan Seared Swordfish With Olives And Capers
Ingredients
- 1.5 pounds swordfish steaks
- 2 large plum tomatoes halved, seeds removed, and chopped
- 2 tablespoons capers rinsed
- 1/4 cup fresh parsley chopped
- 1/4 cup extra virgin olive oil
- 1/4 cup light or regular olive oil
- 6 cloves garlic minced
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp crushed hot red pepper flakes
- 3/4 cup chopped olives
Instructions
- To a large pan over medium to medium-low heat, add the extra virgin olive oil and the garlic and saute for 1-2 minutes or until the garlic is fragrant.
- Add the olives and saute for 1 minute more, then add the tomatoes and saute for 1 additional minute.
- Turn off the heat and add the parsley, capers, and optional crushed red pepper. Place the olive and caper sauce in a bowl.
- Wipe down the pan and heat the regular olive oil over medium heat.
- Pat the swordfish steaks dry with a paper towel and season with the salt and pepper on both sides.
- Place the steaks in the hot pan and cook for 3 minutes per side.
- Remove the steaks and place on a serving plate. Spoon the olive and caper sauce all over the swordfish. Serve immediately with remaining sauce on the side.
Notes
- Olives and capers are inherently salty so be sure to keep that in mind when adding any additional salt to the recipe.
- Tuna or salmon can be used in place of swordfish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Both my wife and i Ioved this dish. Used both green and black olives for a slightly different taste. A simple and very tasty dish. Thanks.
I’m glad you both enjoyed it! Thanks for the feedback.
Hi! Any suggestions for something to use besides olives? I don’t like olives
I would just omit the olives and maybe add a bit more tomatoes and capers. Enjoy!
WOW. IT WAS AWESOME AND SIMPLE. THE SWORDFISH WAS SO TENDER AND MOIST. I LOVE IT. THANK YOU FOR SHARING.
Thanks very much! I’m Happy you enjoyed it!
I made this recipe with just 3 teaspoons if olive oil and it was delicious!
Thanks! I guess I always err on the side of extra olive oil. So glad you enjoyed it!