Recipes- Swordfish 1

Sicilian-Style Swordfish

(Courtesy of Local Catch Monterey Bay)



  • 1 tablespoon olive oil
  • 1/2 medium yellow onion thinly sliced
  • 1 garlic cloves, finely minced
  • 1/4 cup sun-dried tomatoes packed in oil
  • 1/8 cup pitted oil-cured black olives coarsely chopped
  • 1 tablespoon salted capers, well rinsed and coarsely chopped
  • 1/8 cup dry white wine, preferably Sicilian
  • crushed red pepper to taste
  • 2 swordfish steaks (about 6 ounces each)
  • salt and pepper to taste
  • basil, roughly torn for garnish


In a large skillet heat oil over medium 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.


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