When I went to Italy a number of years ago, I had a swordfish dish that was full of flavor and is still one of my favorites today. This is a version of that that takes far less time to cook, but incorporates all of those great ingredients and taste.
If you’re looking for a meal to make in less than 30 minutes, you’ll love this one. And, you’ll feel like you made a fancier dinner with not very much work. Who doesn’t love that!
What You’ll Need:
- swordfish steaks
- salt and pepper
- olive oil
- red wine vinegar
- olives
- roma tomatoes
- capers
- pine nuts
- basil
What You’ll Need:
This recipe can be made in less than 30 minutes if you are smart about the prep.
Start by patting the swordfish steaks dry with a paper towel. Rub them with oil on both sides and season.
Make the salsa next. Quarter the olives, if you didn’t buy them already sliced. Dice the tomatoes and chop the basil. Then, toast the pine nuts in a warm skillet just until they are lightly browned and fragrant. Let them cool a bit before adding them to the salsa mixture.
Next, sear the swordfish for about 5 minutes on each side. It may take a little less or more time, depending on the thickness of your steaks. Let them rest a few minutes once done cooking, while you plate any side dish you may have made to go with the fish.
Top the swordfish with the salsa and some fresh basil right before serving.
I love to serve this with a simple arugula salad dressed with olive oil and a few squeezes of lemon juice, seasoned with a tiny bit of salt and freshly ground black pepper, and then topped with more pine nuts and some shaved parmesan.
Buon appetito!
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Pan Seared Swordfish with Mediterranean Salsa
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: main dish
- Method: stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This healthy and delicious seafood dish is packed with flavor and takes less than 30 minutes to make.
Ingredients
For the Swordfish:
- 4 6oz. swordfish steaks
- 1 tsp. Kosher salt
- ¼ tsp. freshly ground black pepper
- 2 Tbsp. olive oil, extra virgin and cold pressed
For the Salsa:
- 1/2 cup Castelvetrano olives, pitted and quartered
- 1/2 cup Kalamata olives, pitted and quartered
- 2 medium Roma tomatoes, diced
- 2 Tbsp. capers, drained
- 2 Tbsp. pine nuts, toasted
- 2 Tbsp. basil, chopped (for garnish)
- 2 Tbsp. olive oil, extra virgin and cold pressed
- 1 Tbsp. red wine vinegar
Instructions
- Pat the swordfish steaks dry with a paper towel. Rub a little avocado oil on both sides of each steak and season with salt and pepper.
- Make the salsa so that it is ready to go, prior to cooking the steaks.
- Toast the pine nuts in a small skillet. Toss them frequently, so that they don’t burn. They should be lightly browned and fragrant. Let them cool and add them to the salsa before serving.
- Warm a skillet to medium-high heat. Place the steaks in the pan and sear them on each side for about 5 minutes. Cook time may vary depending on the thickness of the steaks.
- Top with the steaks with the salsa and a little fresh basil.
Notes
- You can buy already pitted and sliced olives to save on prep time.
- Use a Mediterranean or Italian seasoning on the swordfish, if you like.
- I like to serve this with a simple side of arugula with a little olive oil, a few squeezes of fresh lemon juice, some salt and pepper and finished with shaved parmesan and toasted pine nuts.