One-Pot Family Meals: Swordfish with Herbed Olives
One-Pot Family Meals: Swordfish with Herbed Olives
Ingredients
2 cups Castelvetrano olives (or similar mild green olives), pitted and crushed
2 tablespoons fresh lemon juice
Leaves from 6 sprigs fresh oregano
¼ cup plus 2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
2 pounds swordfish steaks about 1 to 1¼ inches thick
2 garlic cloves, thinly sliced
¼ cup fresh parsley leaves, tender leaves and stems
2 lemons, halved, for serving
Directions
In a medium bowl, combine the olives, lemon juice, half the oregano leaves and ¼ cup of the olive oil. Season with salt and pepper and let it sit while you cook the swordfish.
Season the swordfish with salt and pepper. Heat the remaining 2 tablespoons olive oil in a very large skillet over medium heat. Working in batches if necessary, add the swordfish steaks, making sure they’ve got a little space between one another. Cook until the steaks are a deep golden brown on one side, 5 to 7 minutes. Using a fish spatula or regular spatula, flip the steaks and cook until they are equally golden brown on the other side, another 4 to 6 minutes.
Transfer the fish to a large serving platter or baking dish. Add the garlic to the skillet and cook until just softened 1 or 2 minutes. Add the olive mixture and remove from the heat.
Spoon some of the olive mixture over the swordfish and let it sit a few minutes to allow the sauce to marinate
Scatter with the parsley and the remaining oregano, and serve with any extra olive mixture and the lemon halves for squeezing over.
