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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

Four 6 ounce swordfish steaks, 1 1/2-inch thick

1/4 cup toasted pine nuts


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.

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.

Serve the swordfish with some of the pan juices and sprinkle the pine nuts over the top.

This recipe is featured on show 2802 – Catch of the Day.



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