Sicilian-Style Swordfish
Created by Mollie Ahlstrand
Skillet-seared swordfish with a spicy Sicilian-style sauce of fresh tomatoes, black olive and capers goes swimmingly with one of Oprah's favorite dishes—garlicky sautéed Swiss chard. "It makes me swoon," she says.
Servings: Serves 6
  • 6 (6-to-7-ounce) swordfish steaks
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 cup all-purpose flour
  • 1/4 cup extra-virgin olive oil
  • 1/3 cup white wine
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 1 cup diced tomato
  • 1/4 cup pitted and chopped black olives
  • 2 tablespoons chopped fresh Italian parsley
  • 1 tablespoon coarsely chopped capers
  • 1 tablespoon chopped fresh oregano
  • Directions
    Sprinkle both sides of each swordfish steak with salt and pepper. Spread flour on a large plate; dip steaks in flour, covering both sides, and shake off excess.

    In a 12-inch nonstick skillet, heat olive oil over high heat. Add swordfish and sauté 3 minutes per side, until golden. Add wine, lemon juice and water; reduce heat to medium. Simmer swordfish 3 minutes, basting steaks occasionally with sauce, until cooked through. Transfer swordfish to a platter; cover and keep warm.

    Add 1/2 cup diced tomato, olives, parsley, capers and oregano to sauce in skillet; bring to a simmer. Top swordfish with sauce and sprinkle with remaining 1/2 cup tomato.


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