Ingredients
1 medium onion thinly sliced
1 crushed garlic clove chopped
red bell pepper cut into julienne strips
1 tbsp olive oil or more
fresh swordfish 1 ½ in. thick weighing 1-1 ¼ lbs.
salt to taste
1 cup dry white wine
½ cup pitted Kalamata olives coarsely chopped
1 tbsp drained capers coarsely chopped
1 tbsp lemon zest
Directions
1. In a heavy sauté pan, large enough to hold fish and veggies, gently sauté the onion, garlic, and pepper strips in the oil over medium-low heat until the veggies are soft - about 10-15 minutes.
2. Pat fish dry with paper towels. Push veggies to side of pan (or move to holding pan and keep warm. The veggies should not brown) and turn heat up to medium-high. Quickly sear fish on both sides adding more oil if necessary.
3. When the fish is nicely seared on both sides, sprinkle with a little salt.
4. Add the wine to the pan and let it come to a boil. Then turn the heat to low, cover the pan, and braise the fish and veggies in the wine for 8-12 minutes depending upon how you like your fish done.
5. Add the olives, capers and lemon zest and stir to mix well with the veggies.
6. Continue cooking just until the olives are heated through - about 3-5 minutes.
7. Transfer fish to a heated platter and distribute veggies over and around the fish.
8. Turn the heat to high and rapidly boil down any juices remaining in the pan to a syrupy glaze and add to the fish and serve immediately.
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