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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
6 (7 ounce) swordfish steaks |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
1/4 cup all-purpose flour |
1/4 cup extra virgin olive oil |
1/3 cup white wine |
2 tablespoons fresh lemon juice |
2 tablespoons water |
1 cup diced tomato |
1/4 cup pitted and chopped black olives |
2 tablespoons chopped fresh italian parsley |
1 tablespoon coarsely chopped capers |
1 tablespoon chopped fresh oregano |
Directions:
1. Sprinkle both sides of each swordfish steak with salt and pepper.
2. Spread flour on a large plate; dip steaks in flour, covering both sides, and shake off excess.
3. In a 12-inch nonstick skillet, heat olive oil over high heat.
4. Add swordfish and sauté 3 minutes per side, until golden.
5. Add wine, lemon juice and water; reduce heat to medium.
6. Simmer swordfish 3 minutes, basting steaks occasionally with sauce, until cooked through.
7. Transfer swordfish to a platter; cover and keep warm.
8. Add 1/2 cup diced tomato, olives, parsley, capers and oregano to sauce in skillet; bring to a simmer.
9. Top swordfish with sauce and sprinkle with remaining 1/2 cup tomato.
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