Swordfish With Olives and Capers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/3 cup dry white wine |
1 1/2 teaspoons capers |
1/4 teaspoon salt |
1/8 teaspoon crushed red pepper |
12 pimento-stuffed olives, halved |
2 garlic cloves, minced |
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained |
1/4 teaspoon salt |
4 (6-ounce) swordfish steaks (1 1/2 inches thick) |
1 teaspoon olive oil |
olive oil-flavored cooking spray |
1 cup thinly sliced onion |
2 cups cooked linguine (4 ounces uncooked pasta) |
Directions:
1. Combine first 7 ingredients in a medium bowl; set aside.
2. Sprinkle 1/4 teaspoon salt over swordfish. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add swordfish; cook 4 minutes on each side or until swordfish flakes easily when tested with a fork. Remove swordfish from skillet; set aside, and keep warm.
3. Recoat skillet with cooking spray; place over medium-high heat until hot. Add sliced onion; sauté 4 minutes or until lightly browned. Add tomato mixture; bring to a boil. Cover, reduce heat, and simmer 5 minutes.
4. Return swordfish steaks to skillet, nestling them in tomato mixture. Cover and simmer 1 to 2 minutes or until sauce thickens. Place 1/2 cup cooked linguine on plate; top with swordfish and 1/2 cup sauce.
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