This rich and comforting one-skillet dish is packed with savory flavors. Though perfectly elegant for company, it’s quick enough for weeknight family dinners, too. Serve with your favorite green vegetable.
1 tablespoon extra-virgin olive oil
4 (6-ounce) frozen Whole Catch Swordfish Steaks, thawed
1/4 teaspoon coarse sea salt
3 cloves garlic, thinly sliced
3 anchovy fillets, minced
1/8 teaspoon crushed red chile flakes, or to taste
1 cup diced canned tomatoes with juice
1/4 cup sliced pitted green olives
1 tablespoon drained capers
1/4 cup coarsely chopped fresh parsley
Preheat the oven to 200°F. Heat oil in a large heavy skillet over high heat. Sprinkle swordfish with salt and cook, turning once, until browned and almost cooked through, about 3 minutes per side. Transfer to a small baking sheet and place in the oven to keep warm.
Lower heat under the skillet to medium and add garlic. Cook, stirring frequently, 1 minute. Stir in anchovies and pepper flakes. Stir in tomatoes, olives and capers. Simmer, stirring frequently, until thickened, about 3 minutes. Spoon over swordfish steaks and sprinkle with parsley.
Recipe and photo courtesy of Whole Foods Markets