Simple And Juicy Sicilian Swordfish

Enjoy the bold and savory flavors of spicy Sicilian swordfish, packed with juicy tomatoes, aromatic garlic, briny Kalamata olives, capers, and a touch of red pepper. This easy-to-make, one-pan dish is perfect for a quick and satisfying meal, ready in less than 20 minutes, including prep time.

Simple And Juicy Sicilian Swordfish

GillyCanCook.com

Enjoy the bold and savory flavors of spicy Sicilian swordfish, packed with juicy tomatoes, aromatic garlic, briny Kalamata olives, capers, and a touch of red pepper. This easy-to-make, one-pan dish is perfect for a quick and satisfying meal, ready in less than 20 minutes, including prep time.

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Prep Time 10 minutes mins

Cook Time 7 minutes mins

Total Time 20 minutes mins

Course Dinner, Entre, Fish

Cuisine Italian

Servings 2 people

Calories 550 kcal

Equipment

• 1 Garlic Press or finely chopped
• 1 knife
• 1 large saucepan with lid
• 1 fishula or spatula
• 1 soup spoon or ladle
• 1 Chopping board
• 1 Wooden spoon

Ingredients

  

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• 2 filet swordfish or cod 1 to 1.5 inch thick
• 1/4 tsp salt and pepper fresh grind is best
• 4 tbsp olive oil extra virgin
• 3 cloves garlic
• 25 cherry tomatoes
• 15 pitted kalamata olives
• 1 tbsp capers rinsed
• 1 small red chili
• 2 tbsp Italian parsley chopped fine

Instructions

 

Prep.

• Set out fish from the refrigerator for 15 minutes. Pat dry with a paper towel and lightly salt and pepper each side.
  
• Put a large saucepan on the stove.
• Slice cherry tomatoes lengthwise.
  
• Finely chop one small red chile.
• Chop fine or press 3 cloves of garlic.
• Finely chop parsley.

Cook

• Turn the heat to medium-low.
• Pour a generous amount of olive oil to cover the bottom of the pan.
• Add garlic to the pan for one minute, then gently toss in the cherry tomatoes and half of the chopped chili. Give everything a good stir, then press down on the tomatoes with a spatula to help release their juice and break down the sauce.
• Before adding in the Kalamata olives, gently press them in your hand to break them down a bit, then add them to the pan, followed by the rinsed capers and stir.
• Add 1/2 the chopped parsley and a touch of salt and pepper, and stir.
• Move the sauce to the side as you add in the swordfish or cod filets.
• Cover the pan with the lid and cook the fish for 3.5 minutes per side. DO NOT overcook. You cannot un-cook, but you can always cook a bit longer.
• Flip the filets and gently spoon the sauce over the fish, cover, and cook for 3 to 3.5 minutes on the other side.
• Remove from the heat (the fish will continue to cook), add the remaining parsley to garnish.

Notes

NOTES:

Be careful NOT to overcook the fish. You can’t undo overcooking, but you can always cook it a little longer if needed. Remember, the difference between perfectly cooked and overdone or ruined can be as short as 60 seconds.

I recommend serving this dish with sautéed spinach and roasted potatoes. *Recipes for these side dishes are also available on GillyCanCook.com

 

 

Nutrition

Calories: 550kcalCarbohydrates: 10gProtein: 42gFat: 36gSaturated Fat: 5gPolyunsaturated Fat: 4gCholesterol: 132mgSodium: 610mgFiber: 3gSugar: 4gVitamin C: 30mgCalcium: 90mgIron: 4mg

Keyword capers, classic, cod, delicious, easy, fish, flavorful, fresh, garlic, kalamata olives, olive oil, one-pan, swordfish, tomato, white fish

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