Serves 3
Ingredients:
3 tablespoons olive oil
3 swordfish steaks (about 6 – 7 oz. each and 1/2 – 3/4″ thick), skin removed
Kosher salt and freshly ground black pepper, to taste
3 cloves garlic, finely chopped
1 anchovies in oil, finely chopped
1 1/2 cups whole peeled canned tomatoes in juice, crushed by hand
1/2 cup large green olives, pitted and roughly chopped
2 tablespoons capers, rinsed and drained
1/4 teaspoons crushed red pepper flakes
2 tablespoons, roughly chopped parsley
2 teaspoons fresh lemon juice
Instructions:
Heat oil in a large skillet over high heat. Working in batches, season fish with salt and pepper, and add to pan. Cook, flipping once, until golden brown outside and medium rare inside, about three minutes total. Transfer fish to a plate to rest, and set aside. Return pan to heat, and add garlic and anchovies. Cook until soft, about two minutes. Add tomatoes, olives, capers, and red pepper flakes. Cook until nearly all the liquid has evaporated, about 10 minutes. Return swordfish to pan, add parsley and lemon juice, and continue cooking until fish is finished cooking through, about two minutes more. Divide fish among plates, and top with sauce.
