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–+ servings

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
Cook Time 7 minutes
Total Time 20 minutes
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
  

  • 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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