Pan Seared Sicilian Swordfish with Salty Sweet Olive Relish
Ingredients
- 4 (6 oz) swordfish steaks, (about 1½ lbs)
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2-3 Tbsp neutral oil ()
- ½ cup Castelvetrano olives, (pitted, thinly sliced, or roughly chopped)
- ½ cup Kalamata olives, (pitted, thinly sliced, or roughly chopped)
- 1 medium tomato, (chopped)
- ½ tsp Kosher salt
- 2 Tbsp capers, (drained)
- 2 Tbsp pine nuts, (toasted)
- 2 Tbsp golden raisins
- 2 Tbsp parsley, (chopped, plus more for garnish)
- 2 Tbsp extra virgin olive oil
- 1 Tbsp red wine vinegar
- 1 lemon, (cut into wedges, for serving)
Instructions
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