Swordfish with Olives and Capers Pesce Spada alla Ghiotta
Ingredients
- 4 swordfish steaks (about 6 oz. each and ⅜” thick), skin removed
- Kosher salt and freshly ground black pepper, to taste
- ¼ cups extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 2 cups whole peeled canned tomatoes, drained and minced
- ½ large green olives, such as cerignola, pitted and roughly chopped
- 3 tbsp. salt-packed capers, soaked and drained
- ¼ tsp. crushed red chile flakes
- 2 tbsp. roughly chopped flat-leaf parsley
- 1 tbsp. fresh lemon juice
Instructions
Swordfish with Olives and Capers (Pesce Spada alla Ghiotta) serves 4 original recipe by Saveur.
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