I love this Mediterranean preparation of swordfish. Simply beautiful!
Pesce Spada alla Ghiotta (Swordfish with Olives and Capers)
This dish, based on one from the book My Calabria (See book review), matches meaty swordfish steaks with a rustic, briny sauce of tomatoes, olives, and capers.
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Credit: Todd Coleman
and 3/8" thick), skin removed
Kosher salt and freshly ground black
pepper, to taste
1/4 cup extra-virgin olive oil
2 cloves garlic, thinly sliced
2 cups whole peeled canned tomatoes,
drained and minced
1/2 cup large green olives, such as
cerignola, pitted and roughly
chopped
3 tbsp. salt-packed capers, soaked
and drained
1/4 tsp. crushed red chile flakes
2 tbsp. roughly chopped flat-leaf
parsley
1 tbsp. fresh lemon juice
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.
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.
SERVES 4
Ratings & Reviews (6)
I had hoped that my favorite food magazine would be more responsible than to recommend a recipe featuring the threatened swordfish. Shame on you.
simple and delicious!
Sounds wonderful. Gonna try it tomorrow.
Wonderful dish. It is most important to pay attention to cooking the fish, it will easily dry out if not careful. This goes in the share with friends catagory.
I have enjoyed this each time I have made it. Very easy to prepare.
Pesce Spada alla Ghiotta (Swordfish with Olives and Capers)
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 Recipe - Saveur.com){kind=link}