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Swordfish with Tomato and Olive Sauce Recipe

Mediterranean · Main course · 30 min total

A quick and flavorful Mediterranean-style swordfish steak topped with a rich tomato and olive sauce, perfect for a weeknight dinner.

Ingredients

• 4 swordfish steaks (6 oz each), about 1 inch thick
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/2 cup pitted Kalamata olives, halved
• 2 tablespoons capers, drained
• 1/4 cup dry white wine
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. Pat swordfish steaks dry and season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add swordfish and cook until golden brown, about 3-4 minutes per side. Remove to a plate.
3. Reduce heat to medium. Add garlic to the skillet and cook for 30 seconds until fragrant.
4. Stir in diced tomatoes, olives, capers, white wine, oregano, and red pepper flakes. Bring to a simmer and cook for 5 minutes, stirring occasionally.
5. Return swordfish to the skillet, spooning sauce over the top. Cover and simmer for 5-7 minutes until fish is cooked through and flakes easily.
6. Sprinkle with fresh parsley and serve immediately.

Tips

• Substitute halibut or mahi-mahi if swordfish is unavailable.
• Serve with crusty bread or over pasta to soak up the sauce.
• Leftovers can be refrigerated for up to 2 days.

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