Swordfish Sicilian Style
Dive into the vibrant flavors of the Mediterranean with Swordfish Sicilian Style, a dish that perfectly balances fresh, zesty ingredients and hearty seafood. This recipe showcases tender swordfish steaks seared to golden perfection and simmered in a luscious sauce of cherry tomatoes, briny kalamata olives, and tangy capers, all elevated by a splash of white wine and fragrant garlic. Finished with a sprinkle of fresh parsley and basil, this dish is bursting with Mediterranean charm and pairs beautifully with crusty bread or roasted vegetables. Quick and easy to prepare in just 40 minutes, this elegant yet approachable one-pan meal is perfect for weeknight dinners or special occasions. Whether you're a lover of Italian-inspired cuisine or looking to elevate your seafood recipes, Swordfish Sicilian Style is a must-try dish that brings a taste of coastal Italy right to your table.
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Recipe Information
Ingredients
- 4 pieces (6-8 ounces each) swordfish steaks
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 3 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 0.5 cup kalamata olives, pitted and sliced
- 2 tablespoons capers, rinsed and drained
- 0.5 cup white wine
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 whole lemon, sliced into wedges
Instructions
Pat the swordfish steaks dry with paper towels. Season both sides with salt and ground black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the swordfish steaks in batches if necessary and sear for 2-3 minutes on each side until golden brown. Remove the steaks from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 1 minute, until fragrant but not browned.
Add the halved cherry tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until they begin to soften and release their juices.
Stir in the kalamata olives and capers, cooking for an additional 2 minutes.
Pour in the white wine and bring the mixture to a simmer. Let it reduce slightly, about 3-4 minutes.
Return the swordfish steaks to the skillet, nestling them into the tomato mixture. Lower the heat to medium-low, cover the skillet, and cook for 10 minutes, until the fish is cooked through and flakes easily with a fork.
Sprinkle the chopped parsley and basil over the fish and sauce before serving.
Serve the Swordfish Sicilian Style hot with lemon wedges on the side. Pair with crusty bread or a side of roasted vegetables if desired.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1001 mg | 44% | |
| Total Carbohydrate | 12.8 g | 5% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.0 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 40.0 mcg | 200% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1405 mg | 30% | |
*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.
