One-Pot Family Meals: Swordfish with Herbed Olives


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Spoon some of the olive mixture over the swordfish and let it sit a few minutes to allow the sauce to marinate
  5. Scatter with the parsley and the remaining oregano, and serve with any extra olive mixture and the lemon halves for squeezing over.
  6. Serve with rice and roasted vegetables.