Swordfish with Olive, Pinenut, and Parsley RelishJos Picayo
Recipe information
Total Time
35 minutes
Yield
Makes 4 servings
Ingredients
4 5-6 ounce swordfish steaks
½ teaspoon plus 1/8 teaspoon dried crushed red pepper
2 tablespoons extra-virgin olive oil, divided
1¼ cups thinly sliced shallots
2 large garlic cloves, minced
½ cup pitted brine-cured green olives, quartered lengthwise
3 tablespoons pine nuts, toasted
½ cup chopped fresh Italian parsley
⅓ cup dry white wine
Preparation
Sprinkle fish with ½ teaspoon red pepper, salt, and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add fish; cook until opaque in center, 4 to 5 minutes per side. Transfer to platter; cover. Add 1 tablespoon oil and shallots to skillet; sauté over medium heat until golden, 3 to 4 minutes. Add 1/8 teaspoon red pepper, garlic, and olives; sauté 1 minute. Add pine nuts, parsley, and wine; boil until most of liquid is gone, 30 seconds. Season with salt and pepper. Spoon over fish.
Nutrition Per Serving
Per serving: 393 calories
22 g fat
1 g fiber
Nutritional analysis provided by Bon Appétit
