Prep 15 mins
Cook 20 mins
This light and easy recipe comes from Bon Appetit. DH and I enjoyed it. I actually used pimento stuffed green olives as those were the only olives I had on hand and it worked out fine. I cooked my swordfish a few more minutes on each side than the recipe called for.
- 4 swordfish steaks (5-6 oz each)
- 1⁄2 teaspoon plus 1/8 tsp dry crushed red pepper
- 2 tablespoons extra virgin olive oil, divided
- 1 1⁄4 cups thinly sliced shallots
- 2 large garlic cloves, minced
- 1⁄2 cup pitted green olives in brine, quartered lengthwise
- 3 tablespoons pine nuts, toasted
- 1⁄2 cup chopped fresh Italian parsley
- 1⁄3 cup dry white wine
- Sprinkle fish with 1/2 tsp red pepper, salt and pepper.
- Heat 1 Tb oil in large nonstick skillet over medium-high heat. Add fish; cook until opaque in center, 4 to 5 minutes per side. Transfer to platter; cover.
- Add 1 Tb oil and shallots to skillet; saute over medium heat until golden, 3 to 4 minutes. Add 1/8 tsp red pepper, garlic, and olives; saute 1 minute.
- Add pine nuts, parsley, and wine; boil until most of liquid is gone, 30 seconds. Season with salt and pepper. Spoon over fish.
This was an interesting but good flavor. I only had about 1/4 the amount of shallots so I reduced the rest of the relish ingredients to match. I used pimento-stuffed olives as well and left out the red pepper flakes. The fish was cooked perfectly in 9 minutes. Made for Photo Tag.