Mediterranean Swordfish

Name: Mediterranean Swordfish
Ingredients: 1 medium onion, chopped; 2 teaspoons olive oil; 1 garlic clove, minced; 1/2 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 1/2 cup dry white wine or chicken broth; 1/4 cup chopped pimiento-stuffed olives; 1 tablespoon small capers, drained; 4 (8-ounce) swordfish steaks (about 3/4 to 1 inch thick); 2 plum tomatoes, seeded and diced; 1/4 cup chopped fresh parsley

11 ingredients

3 steps

Ingredients

1 medium onion, chopped
2 teaspoons olive oil
1 garlic clove, minced
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 cup dry white wine or chicken broth
1/4 cup chopped pimiento-stuffed olives
1 tablespoon small capers, drained
4 (8-ounce) swordfish steaks (about 3/4 to 1 inch thick)
2 plum tomatoes, seeded and diced
1/4 cup chopped fresh parsley

Directions

1

Saute onion in hot oil in an ovenproof skillet or pan over medium heat 3 minutes or until tender. Add garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; saute 1 minute. Reduce heat to low; stir in wine, olives, and capers.
2

Sprinkle fish evenly with remaining salt and pepper. Place fish over onion mixture.
3

Bake, covered, at 400° for 26 minutes or until fish flakes with a fork. Sprinkle with diced tomatoes and parsley.