Swordfish alla Siciliana
Pan-seared swordfish steaks topped with a vibrant Sicilian sauce of capers, olives, tomatoes, and pine nuts. Ready in under 30 minutes—bright, briny, and boldly flavored.
- Total time
- 25 min
- Servings
- 2
- Calories
- 438
- Protein
- 42g
Ingredients
- 2 pieces (6 oz each) swordfish steaks
- 1 cup, halved cherry tomatoes
- ½ cup, halved Castelvetrano olives, pitted
- 3 tbsp, drained capers in brine
- 3 tbsp pine nuts
- 2 cloves, minced garlic
- 4 tbsp, divided olive oil
- ½ piece (juiced) lemon
- 1 to taste salt and black pepper
Instructions
- 1
Toast pine nuts in a dry skillet over medium heat, shaking often, until fragrant, about 3 minutes. Transfer to a plate.
- 2
Pat swordfish steaks completely dry with paper towels. Season both sides generously with salt and black pepper.
- 3
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 4
Sear swordfish steaks 4 minutes per side without moving. Edges should be golden; center stays opaque.
- 5
Transfer swordfish to a plate. Add remaining 2 tbsp oil and minced garlic to the skillet.
- 6
Sauté garlic 30 seconds until fragrant, then add tomatoes, olives, and capers.
- 7
Cook 2 minutes until tomatoes just soften, stirring gently. Squeeze lemon juice over the sauce.
- 8
Nestle swordfish back into the skillet. Top with pine nuts and finish with cracked pepper. Serve immediately.
Tools you’ll need
- 12-inch skillet
- paper towels
- wooden spoon
- plate
- knife and cutting board
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