Pesce Spada alla Ghiotta (Swordfish with Olives and Capers)

SAVEUR
12Ingredients
30Minutes

Ingredients

US|METRIC
  • 4 swordfish steaks (about 6 oz. each and ⅜" thick, skin removed)
  • kosher salt
  • ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic (thinly sliced)
  • 2 cups canned tomatoes (whole peeled, drained and minced)
  • 1/2 cup green olives (large, such as cerignola, pitted and roughly chopped)
  • 3 tablespoons salt
  • capers
  • 1/4 teaspoon crushed red chile flakes
  • 2 tablespoons flat-leaf parsley (roughly chopped)
  • 1 tablespoon fresh lemon juice
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