Food52
- 2 tablespoons olive oil
- 1 medium yellow onion, halved and thinly sliced
- 2 garlic cloves, finely minced
- ⅓ cup sun-dried tomatoes packed in oil
- ¼ cup pitted oil-cured black olives, coarsely chopped
- 2 tablespoons capers coarsely chopped (preferably the salted type, well rinsed)
- ¼ cup dry white wine, preferably Sicilian
- Crushed red pepper to taste
- 4 - 6 ounce swordfish steaks
- Salt and pepper to taste
- Basil, roughly torn for garnish
In a large skillet (one wide enough to hold swordfish in a single layer), heat oil over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is lightly browned, 3 to 4 minutes. Remove from heat.
Add sun-dried tomatoes, olives, capers, wine, and a generous pinch red pepper flakes; stir together. Transfer to bowl.
Lightly season swordfish with salt and pepper and place fish in skillet. Return skillet to medium-high heat, cover and cook for 3 minutes per side.
When swordfish is cooked through and browned, cover with sauce. Sprinkle roughly torn basil and serve.
This dish can also be served room temperature.
Serves: 4