Pan-Seared Sicilian Swordfish with Salty-Sweet Olive Relish
Pan-seared swordfish is my favorite "weeknight luxury" because it’s so hearty and quick to cook. The secret here is the salty-sweet olive topping—it cuts right through the richness of the fish and makes the whole plate pop. Whether you're hosting friends or just want a really good Tuesday night dinner, this recipe is a total win.
Servings: 4 servings
Calories: 246kcal
Video
Equipment
Ingredients
For the swordfish
- 4 (6 oz) swordfish steaks, about 1½ lbs
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2-3 Tbsp neutral oil
For the olive relish
- 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
- Season the swordfish. Season swordfish steaks on both sides with 1 tsp Kosher salt and ¼ tsp freshly ground black pepper.
- Make the olive relish. Place ½ cup Castelvetrano olives, ½ cup Kalamata olives, 1 chopped tomato, 2 Tbsp capers, 2 Tbsp toasted pine nuts, 2 Tbsp golden raisins, and 2 Tbsp chopped parsley in a medium bowl. Drizzle with 2 Tbsp olive oil, 1 Tbsp red wine vinegar, then season with remaining ½ tsp Kosher salt and toss to combine. Taste and adjust seasoning as needed.
- Cook the swordfish. Preheat a skillet over medium-high heat for about 3 minutes. Add 2-3 Tbsp of neutral oil (enough to coat the bottom of the pan). When the oil shimmers, carefully add the seasoned swordfish steaks then cook, undisturbed, for 5-6 minutes per side.
- Garnish, then serve. When the swordfish is fully cooked, squeeze 1 or 2 lemon wedges right on top, then spoon the olive relish over each steak. Garnish with additional chopped parsley, then serve immediately!
Notes
- Make ahead: Olive relish can be made up to 3 days ahead. Add chopped tomatoes just before serving to prevent them from getting mushy.
Nutrition
Calories: 246kcal | Carbohydrates: 12g | Protein: 2g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Cholesterol: 1mg | Sodium: 1515mg | Potassium: 230mg | Fiber: 3g | Sugar: 6g | Vitamin A: 572IU | Vitamin C: 22mg | Calcium: 38mg | Iron: 1mg
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