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Easy Weeknight: Swordfish In Tomato, Olive & Caper Sauce

Fresh swordfish is such a treat, and here's an easy way to cook it Sicilian style.


1 lb swordfish steaks
1 jar of Tomato, Olive & Caper sauce
1-2 T olive oil
salt and red pepper flakes, to taste

If your pieces of sword fish are large, cut through the skin in order to create smaller slice, about 2 - 3 inches wide.

Sprinkle fish with salt and red pepper flakes.

Warm 1 T of olive on medium high heat in a large frying pan, preferably one for which you have a lid.

Sear the swordfish for a minute or 2 on each side; do not fully cook, it should still be soft.

Remove the fish from the pan and add your jar of sauce.

Warm the sauce, then place the swordfish back into the pan. If it seems too dry, add a little more olive oil or some water.

Lower the heat to a gentle simmer, cover the pan, and cook for about 10 minutes.

Add more water if at any point the sauce looks dry.

Enjoy over pasta, potatoes, a bed of greens or some creamy polenta.