Swordfish Braised in Tomatoes and Green Olives
Swordfish is forgiving, flexible, and can be finished fancy. Savor it in the Sicilian way, with tomatoes, capers, and big green olives.
BY BILL ST. JOHN
At base, a Sicilian recipe, with its capers, tomatoes, and nuts, although more often made in Sicily itself using tuna “steaks.” Using top-quality swordfish works too; it certainly safeguards against overcooking.
Serves 2 as a main course, or 4 as an appetizer at room temperature or cool.
INGREDIENTS
2 Marczyk Fine Foods swordfish “steaks,” each 1-inch thick, each about 1/2-pound
4 tablespoons Marczyk Fine Foods D.O.P. Estepa Extra Virgin Olive Oil, divided
Sea salt and freshly ground black pepper
1 small red onion, diced
2 large cloves garlic, minced or slivered
1 heaping tablespoon Ritrovo salted capers, well rinsed (see note)
1/3 cup mild, pitted green olives such as Frescatrano, drained of brine
1 530-gram jar Masseria Mirogallo Pomodoro Pelati (Peeled Tomatoes), smashed roughly or crushed by hand into a bowl, reserved
1 tablespoon pine nuts, sunflower seeds or pepitas (pumpkin seeds), or a mix, toasted lightly if desired
Flat-leaf (Italian) parsley, leaves, and fine stems, 2 tablespoons chopped, divided
DIRECTIONS
Prepare the swordfish: Rinse and dry the fish. Use 1 tablespoon olive oil to lightly brush each side. Liberally season both sides of each fish steak with salt and pepper. In a large skillet (preferably non-stick) or a ridged grill pan, swirl another tablespoon olive oil and, in it, sear the swordfish for 3 minutes on one side (to obtain char marks or color), then 90 seconds on the other side. Set aside on a platter.
Make your bed: In the same pan, over medium-high heat, warm 2 tablespoons olive oil and cook the onions for 4-5 minutes until nicely softened, then the garlic for 45 seconds, then add the capers and olives, stirring all well to heat through. Add the crushed tomatoes and stir them in, smashing further any very large chunks. Cook down the tomato mixture for 2-3 minutes, lively simmering it over enough heat to thicken it slightly.
Toss in the seeds or nuts and 1 tablespoon of the parsley, stirring them in. Smooth out the mixture in the pan so that it is flat. Add the 2 swordfish steaks, keeping the browned or charred sides up. Cook the mixture, at a simmer, for 4-5 minutes more, or until the fish feels very firm to the touch or an instant-read thermometer registers 135 degrees when inserted at an angle.
Scoop out each fish steak with a spatula onto a warmed plate and top with the remaining parsley, divided, and a swirl of the olive oil, decoratively delivered. (This preparation also may be served hot or warm, or, especially if as an appetizer, at room temperature or slightly chilled.)
Note: Before using, capers that have been preserved in salt should be well rinsed, in 2 changes of water (in the second, to soak for 15 minutes), and gently squeezed dry. The cook also can ratchet up the Sicilian angle on this preparation by adding 1 teaspoon of red wine vinegar and a 1/2 teaspoon of brown sugar (or honey) to the crushed tomatoes, thereby adding in a characteristic “sweet-sour” or, in Italian, “agrodolce” energy.