Description
This healthy and delicious seafood dish is packed with flavor and takes less than 30 minutes to make.
Ingredients
Scale
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.