Servings: Serves 6
Ingredients 6 (6-to-7-ounce) swordfish steaks1/2 teaspoon salt1/4 teaspoon white pepper1/4 cup all-purpose flour1/4 cup extra-virgin olive oil1/3 cup white wine2 tablespoons fresh lemon juice2 tablespoons water1 cup diced tomato1/4 cup pitted and chopped black olives2 tablespoons chopped fresh Italian parsley1 tablespoon coarsely chopped capers1 tablespoon chopped fresh oregano
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.