This bold, vibrant dish brings together juicy swordfish steaks, tangy tomatoes, olives, capers, and fragrant herbs—channeling all the sunny flavors of Sicily in one pan!
🍴 Ingredients
- 2 swordfish steaks (about 6 oz each)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 pint cherry tomatoes, halved
- ¼ cup Kalamata olives, pitted and halved
- 1 tablespoon capers, drained
- ½ teaspoon crushed red pepper flakes (optional)
- ¼ cup dry white wine
- 1 tablespoon fresh parsley, chopped
- Optional: lemon wedges for serving
🔥 Instructions
Season the Swordfish: Pat the swordfish steaks dry and season both sides generously with salt and pepper.
Sear the Swordfish: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the swordfish steaks and sear for about 3–4 minutes per side, or until golden and cooked through. Remove from skillet and set aside.
Sauté the Aromatics: Add the remaining olive oil to the pan. Sauté the garlic for about 30 seconds until fragrant.
Build the Sauce: Add cherry tomatoes, olives, capers, and red pepper flakes. Cook for 4–5 minutes until the tomatoes soften and release their juices.
Deglaze & Simmer: Pour in the white wine to deglaze the pan, scraping up any browned bits. Let simmer for 2–3 minutes to reduce slightly.
Finish & Serve: Return the swordfish to the pan and spoon the sauce over the top. Simmer together for another 2 minutes. Garnish with chopped parsley and serve with lemon wedges.
📦 Amazon Must-Haves to Help You Create the Best Swordfish Sicilian-Style
- 🍳 All-Clad Stainless Steel Fry Pan — A premium pan for even searing and flavorful pan sauces.
- 🍷 Wine Aerator Pourer — Bring out the best in your dry white wine used in the sauce.
- 🧄 Garlic Mincer Tool — Quickly prep fresh garlic for rich Mediterranean flavor.
- 🍋 Citrus Zester & Grater — Add a lemony zing to finish off the dish or garnish with zest.
- 🫒 Olive Pitter Tool — A handy tool if you’re using whole olives and want them pitted fast.
💡 Helpful Tip: Be careful not to overcook swordfish—it’s best enjoyed just cooked through and still juicy in the center. The wine and tomato pan sauce keeps everything bright and balanced.
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