Swordfish with an olive tapenade

Serves

Cook Time

10 min

Total Time

30 min

Main Course

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American 🇺🇸

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Swordfish is a steakier fish that holds up well to grilling or sautéing. It is high in protein and rich in Omega-3 Fatty Acids. This is an easy weeknight meal, not too much chopping or prep. A lot of good flavor here with the olives and capers then add the lemon and white wine its the perfect compliment to swordfish.

Ingredients

2 tbls Olive oil
2 Large swordfish steaks
2 tbls Olive oil
4-5 Garlic cloves chopped
2 large Shallot chopped
2 cup Sweet pepper mix
1/2cup Green olives
1/4 cup Capers
1 cup White wine
1/2 cup Water
1 Lemon
1/4 cup Parsley

Directions

Set Oven to 450 degrees.
Add Oil to pan when hot add the fish and brown 3-4 min per side.
Transfer fish to a sheet pan lined with aluminum foil or silicone mat then finish them in the oven for 6 min.
To the same pan add oil, garlic, and shallots. Sauté 3 min.
Add peppers cook for 5 min. ****After the 6 minutes Reduce oven heat to 300****
To the pan add olives and capers and cook for 4 min. Add salt.
Add wine and continue to sauté for about 3 min then add water and sauté another 3 min.
Add lemon and parsley.
To Serve: To make it a complete meal add black or brown rice or any high quality grain.
Spoon the sautéed mixture then top it with the fish.
Garnish with parsley and a lone slice.

Calories: Approximately 370 kcal Protein: Approximately 26g Fat: Approximately 19g Saturated Fat: Approximately 3g Carbohydrates: Approximately 14g Fiber: Approximately 3g Sugars: Approximately 6g Nutritional disclaimer: Nutritional information is provided as a reference using AI and an online calculator. We recommend verifying the information independently. It could vary based on cooking methods, amounts, and ingredients used