Swordfish alla Ghiotta

🛒 Ingredients

• Swordfish steak 150 g · 218 kcal
• Cherry tomatoes 100 g · 18 kcal
• Celery stalk 25 g · 4 kcal
• Red onion 20 g · 8 kcal
• Garlic clove 3 g · 4 kcal
• Pitted green olives 25 g · 29 kcal
• Capers, drained 8 g · 2 kcal
• Dry white wine 25 g · 21 kcal
• Extra virgin olive oil 15 g · 133 kcal
• Fresh parsley 4 g · 1 kcal

👨‍🍳 Instructions

1. Pat the swordfish steaks dry with paper towels and season generously with salt and black pepper.
2. In a large skillet, heat the olive oil over medium-high heat. Add the swordfish and sear for 2-3 minutes per side until golden brown; remove from the skillet and set aside.
3. In the same skillet, add the chopped onion and celery, cooking for 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
4. Pour in the white wine and deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2 minutes until slightly reduced.
5. Add the cherry tomatoes, olives, and capers to the skillet. Bring to a simmer and cook for 10-12 minutes, gently crushing some tomatoes, until the sauce thickens slightly.
6. Return the swordfish to the skillet, spooning the sauce over the top. Cover and cook for another 5-7 minutes, or until the fish is cooked through and flakes easily.
7. Garnish with fresh parsley before serving. Serve hot, optionally with crusty bread or a side of pasta.