Sicilian Swordfish with Capers and Olives

1 lb. swordfish, cut into 4 thin fillets
2 T. olive oil
1 clove garlic, minced
2 T. chopped fresh parsley
Pinch of salt and pepper

Season the swordfish fillets with a mixture of the oil, garlic, parsley, salt, and pepper.

Heat a grill pan and sauté the fish about 2-3 minutes per side, depending on thickness, over medium high heat.

While fish is grilling make sauce:


  • 2 T. olive oil
  • 1 medium onion, thinly sliced
  • 4 canned anchovy fillets
  • 6 kalamata olives, pitted and chopped
  • 1 T. large capers in salt (if available, if not use smaller ones)
  • 1 cup white wine or chicken broth
  • 1 tsp. dried oregano
  • 1 lemon, cut into wedges

    In medium sauté pan, heat oil. Sauté the onions until soft; add anchovy fillets, olives, capers, wine and oregano. Simmer for 5 minutes. Pour sauce over swordfish; top with lemon wedges. Serves 4.

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