Sicilian Swordfish /

Serves 4


  • 2 tablespoons extra virgin olive oil
  • 2 whole cloves garlic, peeled and cut in half
  • 1pound cherry tomatoes, cut in half
  • 1 teaspoon dried oregano
  • Salt to taste
  • 1 cup sliced green olives (We used Cerignola olives)
  • 1 tablespoon capers in salt, well rinsed
  • 1/2 cup white wine
  • 1/3 cup raisins
  • 6 Fourounce swordfish steaks,1/2-inch thick
  • 1/4 cup toasted pine nuts


  1. Heat olive oil in a sauté pan large enough to hold the swordfish steaks in one layer. Add the garlic and cook a couple of minutes to flavor the oil. Add the tomatoes and cook for about 5 minutes. Add the oregano, salt, olives and capers and cook a couple of minutes. Raise heat to high and add wine, allow most of it to boil off. Stir in the raisins. Transfer sauce to a bowl.
  2. In the same pan, add a little olive oil and when it is hot, add the swordfish steaks. Cook 3 to 4 minutes on each side. Return the sauce to the pan, cover and cook over medium heat for 5 minutes. The fish is done when an internal-read thermometer registers that a temperature of 145°F has been reached.
  3. Serve the swordfish with some of the pan juices and sprinkle the pine nuts over the top.

This recipe was featured on Season 28 - Episode 2802.

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