Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 medium yellow onion, halved and thinly sliced
  • 2 garlic cloves, finely minced
  • 1/3 cup sun-dried tomatoes packed in oil, coarsely chopped
  • 1/4 cup pitted oil-cured black olives coarsely chopped
  • 2 tablespoons salted capers, well rinsed and coarsely chopped
  • 1/4 cup dry white wine, preferably Sicilian
  • crushed red pepper to taste
  • 4 x 6 ounces swordfish steaks
  • salt and pepper to taste
  • Basil, roughly torn for garnish

Instruction

  • 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 generous pinch red pepper flakes; stir together. Transfer to bowl.
  • Lightly season swordfish with salt and pepper; in a single layer, 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 and warm.
  • Sprinkle roughly torn basil and serve. This dish can also be served room temperature.