Swordfish Sicilian Style

Instructions

1. Begin by seasoning the swordfish steaks with salt and black pepper on both sides. Set aside while you prepare the sauce.
2. In a large non-stick skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until it becomes translucent. Stir occasionally with a wooden spoon to prevent it from burning.
3. Add the minced garlic to the skillet and cook for another minute, stirring constantly. Garlic can burn quickly, so keep an eye on it to make sure it just becomes fragrant but not browned.
4. Pour in the can of diced tomatoes with their juices, the sliced olives, capers, and the white wine. Stir to combine all the ingredients thoroughly.
5. Season the sauce with a pinch of salt, black pepper, and red pepper flakes. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld together.
6. Carefully place the swordfish steaks into the skillet on top of the tomato sauce. Cover the skillet with a lid or aluminum foil.
7. Reduce the heat to low and let the swordfish cook for 10-12 minutes, or until the fish is opaque and flakes easily with a fork. Halfway through, gently spoon some of the sauce over the top of the fish to ensure it’s well-coated and flavorful.
8. Just before serving, stir in the freshly chopped parsley to add a burst of color and freshness.
9. Serve the swordfish steaks hot with a generous spoonful of the Sicilian sauce. Garnish with lemon wedges and encourage guests to squeeze fresh lemon juice over their dish for added brightness.
10. Tip: This dish pairs wonderfully with a side of steamed vegetables or a light salad. Additionally, you can adjust the heat by adding more or fewer red pepper flakes according to your taste.