An easy, one-skillet dinner straight from Southern Italy.
Ingredients
- 2 pounds (910g) swordfish steaks, 1 to 1 1/2 inches thick, divided into four 8-ounce (225g) portions
- Kosher salt and freshly ground black pepper
- All-purpose flour, for dredging (about 1/2 cup)
- 5 tablespoons (75ml) extra-virgin olive oil, divided
- 1 medium (8-ounce; 225g) red onion, diced
- 1 1/2 pounds (680g) small tomatoes, quartered, or one 28-ounce can whole peeled tomatoes with juices, tomatoes roughly chopped (see notes)
- 2 tablespoons (3/4 ounce, 21g) salted capers, rinsed of excess salt (see notes)
- 1/2 cup (2 ounces; 57g) pitted mild green olives, such as Castelvetrano, halved lengthwise
- 2 tablespoons (1 ounce; 28g) pine nuts, toasted (see notes)
- 2 tablespoons (1/4 ounce; 8g) minced flat-leaf parsley leaves and tender stems
- Red wine vinegar and/or granulated sugar, to taste (optional)
Description
Season swordfish all over with salt and pepper. Spread flour on a plate in an even layer. Working one piece at a time, dredge swordfish steaks all over, shake off excess flour, then transfer to a platter.
In a large 12-inch stainless-steel skillet or saute pan, heat 2 tablespoons (30ml) oil over medium-high heat until shimmering. Working in batches if necessary, add swordfish steaks and cook until well browned on first side, about 5 minutes. Flip swordfish steaks and cook until an instant-read thermometer inserted in the center registers 130°F (54°C) for medium, 135°F (57°C) for medium-well, or 140 to 145°F (60 to 63°C) for well-done, about 2 minutes (the timing will depend on the thickness of the swordfish steaks; note that it's important to get good color on at least one side, hence the longer cooking time on the first side). Return swordfish to the platter.
Wipe out skillet and return to medium-high heat. Add remaining 3 tablespoons (45ml) oil to the skillet along with the onion. Cook, stirring and scraping the bottom of the pan, until onion has softened but not browned, about 4 minutes. Add tomatoes, capers, and olives and cook, stirring, until tomatoes have broken down and their liquid has thickened, about 5 minutes. Season with salt. If desired, add 1 or 2 teaspoons red wine vinegar and a pinch or two of sugar to balance the sauce's flavor; whether or not you decide to do this will depend on the flavor of the tomatoes you're using, and how far into agrodolce ("sweet-sour") territory you want to push the sauce.
