Pan Seared Swordfish With Olives And Capers
Mediterranean Pan-seared swordfish steaks are topped with an amazing quick olive, caper, garlic, and plum tomato sauce.
Servings: 4
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
Calories: 460kcal | Carbohydrates: 3g | Protein: 51g | Fat: 26g | Sodium: 574mg
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