Seared Swordfish with Artichoke and Olive Tetsuya
Elevate your dinner table with this flavorful Seared Swordfish with Artichoke and Olive Tetsuya recipe—a Mediterranean-inspired masterpiece that's bursting with vibrant, fresh flavors. Perfectly pan-seared swordfish steaks form the heart of this dish, complemented by a savory, zesty topping of marinated artichoke hearts, tangy Kalamata olives, juicy cherry tomatoes, and fragrant lemon zest. A splash of white wine and a touch of butter create a luscious pan sauce that ties it all together, while fresh parsley adds a final boost of color and aroma. Ready in just 35 minutes, this elegant yet simple recipe is ideal for a gourmet weeknight meal or a special occasion dinner. Whether you're a seafood lover or looking to experiment with Mediterranean flavors, this seared swordfish dish is sure to impress.
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Recipe Information
Ingredients
- 2 pieces (6 oz each) Swordfish steaks
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 minced Garlic cloves
- 1 cup (chopped) Artichoke hearts (marinated or canned, drained)
- 1 cup (pitted and halved) Kalamata olives
- 1 cup (halved) Cherry tomatoes
- 0.5 cup White wine
- 1 teaspoon Lemon zest
- 2 tablespoons (chopped) Fresh parsley
- 1 tablespoon Butter
Instructions
Pat the swordfish steaks dry with paper towels and season both sides with salt and pepper.
Heat 2 tablespoons of olive oil in a large, non-stick skillet over medium-high heat.
Once the oil is shimmering, sear the swordfish steaks for 3-4 minutes per side or until golden brown and just cooked through. Remove the fish from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for 30 seconds until fragrant.
Add the chopped artichoke hearts, Kalamata olives, and cherry tomatoes. Cook for 3-4 minutes until the tomatoes begin to soften.
Deglaze the pan with white wine, scraping the bottom of the skillet to release any browned bits. Cook for 2-3 minutes to reduce the wine slightly.
Stir in the lemon zest, fresh parsley, and a tablespoon of butter. Mix well and let the butter melt to create a silky sauce.
Return the seared swordfish steaks to the skillet, spooning the artichoke and olive mixture over the top. Cook for another 2 minutes to warm the fish through.
Serve the swordfish on plates, topped generously with the artichoke and olive mixture. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.2 g | 178% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 6492 mg | 282% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 6.4 g | ||
| Protein | 90.9 g | 182% | |
| Vitamin D | 68.1 mcg | 340% | |
| Calcium | 357 mg | 27% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2775 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
