Sicilian-Style Swordfish

Name: Sicilian-Style Swordfish
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, halved and thinly sliced; 2 garlic cloves, finely minced; 1/3 cup sun-dried tomatoes packed in oil, coarsely chopped; 1/4 cup pitted oil-cured black olives coarsely chopped; 2 tablespoons salted capers, well rinsed and coarsely chopped; 1/4 cup dry white wine, preferably Sicilian; crushed red pepper to taste; 4 x 6 ounces swordfish steaks; salt and pepper to taste; Basil, roughly torn for garnish

11 ingredients

7 steps

Ingredients

2 tablespoons olive oil
1 medium yellow onion, halved and thinly sliced
2 garlic cloves, finely minced
1/3 cup sun-dried tomatoes packed in oil, coarsely chopped
1/4 cup pitted oil-cured black olives coarsely chopped
2 tablespoons salted capers, well rinsed and coarsely chopped
1/4 cup dry white wine, preferably Sicilian
crushed red pepper to taste
4 x 6 ounces swordfish steaks
salt and pepper to taste
Basil, roughly torn for garnish

Directions

1

In a large skillet (one wide enough to hold swordfish in a single layer), heat oil over medium-high heat.
2

Add onion and garlic; cook, stirring frequently, until onion is lightly browned, 3 to 4 minutes. Remove from heat.
3

Add sun-dried tomatoes, olives, capers, wine and generous pinch red pepper flakes; stir together. Transfer to bowl.
4

Lightly season swordfish with salt and pepper; in a single layer, place fish in skillet.
5

Return skillet to medium-high heat, cover and cook for 3 minutes per side.
6

When swordfish is cooked through and browned, cover with sauce and warm.
7

Sprinkle roughly torn basil and serve. This dish can also be served room temperature.