Serves 4
We enjoy many types of fish and shellfish, but swordfish is one of our favorites. Its mildly sweet flavor and meaty texture make it very versatile. Though this recipe is very simple to make, the blend of flavors creates a standout centerpiece for your meal.
½ cup olive oil
⅓ cup capers, drained
24 pitted Kalamata olives
½ medium onion, sliced
4 (6-ounce) swordfish steaks (about 1 inch thick)
4 large or 8 small basil leaves, cut into ribbons
Lemon wedges, for serving
In a large skillet, warm the olive oil over medium heat. Add the capers, olives, onion, basil and sauté for 5 minutes.
Place the swordfish steaks on top of the mixture. Raise the heat to medium and cook for 5 minutes on each side. (Alternatively, you can grill the swordfish on an outdoor grill for 5 minutes on each side.)
Transfer the swordfish steaks to a serving dish. Scrape the pan and cover swordfish with olive mixture. Serve with lemon wedges.