Ingredients with Measurements:
- 4 swordfish steaks (6 oz each)
- 1/2 cup pitted Kalamata olives, chopped
- 1/4 cup capers, drained
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- Salt and black pepper, to taste
- 1/4 cup fresh parsley, chopped
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Season the swordfish steaks with salt and black pepper on both sides.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the swordfish steaks to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. Use tongs to flip the steaks.
4. Remove the swordfish steaks from the skillet and set them aside on a plate.
5. In the same skillet, add the chopped olives, capers, garlic, and red pepper flakes. Cook for 1-2 minutes, or until fragrant.
6. Add the lemon juice to the skillet and stir to combine.
7. Return the swordfish steaks to the skillet and spoon the olive and caper mixture over the top of each steak.
8. Cook for an additional 1-2 minutes, or until the swordfish is heated through and the sauce has thickened slightly.
9. Remove the skillet from the heat and sprinkle the chopped parsley over the top of the swordfish steaks.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 380
Fat: 22g
Saturated Fat: 3.5g
Cholesterol: 70mg
Sodium: 680mg
Carbohydrates: 8g
Fiber: 2g
Sugar: 1g
Protein: 38g
Substitutions for ingredients:
- Swordfish can be substituted with any other firm white fish, such as halibut or cod.
- Green olives can be used instead of Kalamata olives.
- Lemon juice can be substituted with white wine or chicken broth.
Variations:
- Add diced tomatoes to the olive and caper mixture for a fresher taste.
- Add chopped anchovies to the olive and caper mixture for a saltier taste.
- Grill the swordfish steaks instead of pan-searing them for a smokier flavor.
Tips and tricks:
- Make sure the skillet is hot before adding the swordfish steaks to ensure a crispy exterior.
- Do not overcook the swordfish, as it can become dry and tough.
- Use fresh lemon juice for the best flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the swordfish in the microwave or in a skillet over low heat until heated through.
Presentation ideas:
Serve the swordfish steaks on a bed of sautéed spinach or with a side of roasted vegetables.
Garnishes:
Garnish with lemon wedges and additional chopped parsley.
Pairings:
Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Roasted asparagus, garlic mashed potatoes, or a simple green salad.
Troubleshooting advice:
If the sauce is too thick, add a splash of chicken broth or white wine to thin it out.
Food safety advice:
Make sure the swordfish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Swordfish is a popular fish in Sicilian cuisine, and is often paired with olives and capers for a flavorful dish.
Flavor profiles:
The swordfish is savory and slightly sweet, while the olives and capers add a salty and tangy flavor to the dish.
Serving suggestions:
Serve the swordfish with a side of crusty bread to soak up the flavorful sauce.
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Region: Italian