Recipe by Chef Kate
This is a delicious and elegant meal, very impressive on the plate. Pretty easy on the waistline as well. Cooks Note: Instead of swordfish, you could substitute 1-inch-thick tuna or mahi-mahi or marlin steaks -- just make sure your fish is firm and tight-fleshed, with no fishy odor.
- 6 tablespoons extra virgin olive oil, divided use
- 6 large garlic cloves, peeled and lightly smashed with the back of a knife
- 1 teaspoon crushed red pepper flakes
- coarse sea salt or kosher salt
- fresh ground black pepper
- 2 bunches broccoli rabe, leaves removed, thicker stems peeled, cut into 1-inch lengths, and kept separate (about 2 pounds)
- 1⁄2 cup dry white wine
- 1⁄3 cup pitted black olives, such as Kalamata
- 1 lemon, juice of, freshly squeezed
- 4 (8 ounce) swordfish steaks (1 inch thick)
Directions See How It's Made
- In large skillet over medium heat, warm 1 tablespoon of the oil. Add garlic, red pepper flakes, a large pinch of salt and a few grinds of black pepper. Cook until fragrant, about 1 1/2 minutes.
- Add the thicker broccoli rabe stems and wine, cover and cook until half-tender, 5 to 6 minutes.
- Add rest of the broccoli rabe and cook, covered, for 6 more minutes, until very tender.
- Uncover pan, add olives, and cook for a few more minutes to evaporate remaining liquid.
- Stir in lemon juice, and season with salt and pepper. Drizzle with another tablespoon of olive oil and set aside to keep warm, or heat gently just before serving.
- Heat large skillet over medium-high heat for 2 minutes. Season swordfish steaks with salt and pepper.
- Drizzle each with 1/2 tablespoon of olive oil per side (4 tablespoons total). Place the fish in the hot skillet and cook for 4 to 6 minutes on each side.
- Serve immediately, with the broccoli rabe.