swordfish with olives and anchovies (pesce spada con olive)

serves 4

this recipe is courtesy of our friend, francesca giarraffa. she grills the swordfish however, i have also had great success with pan searing the fish.

1 1/2 – 2 lbs. swordfish steaks
1 c pitted, chopped green olives with pimientos
3 chopped anchovies
2 cloves chopped garlic
2 t truffle oil (optional)
6 t olive oil or 8 t if not using truffle oil
4 t chopped parsley
2 t chopped savory, use thyme if savory is not available
salt & pepper

heat olive oil in medium pan over med-high heat. add garlic & anchovies. when garlic softens, add olives, herbs, truffle oil (if using) & pinch of pepper. stir & set aside.

to grill: baste swordfish with olive oil on both sides, season with salt & pepper. grill for 4-5 min. per side or until fish is barely opaque in the center. heat olive sauce and serve over fish.

to pan sear: pre-heat oven to 350º. lightly dust both sides of swordfish steaks with drake’s batter mix or seasoned flour. heat an ovenproof heavy duty pan or skillet over high heat, add 1 1/2 t olive oil. when oil is hot, add fish & sear for 2-3 min. or until nicely browned then flip steak over. place pan in oven for 4-6 min. or until barely opaque in the center. quickly reheat sauce and serve over fish.