Swordfish Nicoise
- Total Time
- 30 minutes, plus 1 hour's marination
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1swordfish steak
- 2tablespoons olive oil
- 1teaspoon fresh thyme (or ½ dried)
- 1teaspoon fresh rosemary leaves (or ½ teaspoon dried)
- 1shallot, chopped
- 1clove garlic, minced
- ¼cup chopped black oil-cured olives, pitted
- 2anchovies, chopped
- 2tablespoons capers, chopped
- 2tomatoes, peeled and chopped (see note)
- ½cup dry red wine
- Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (2 servings)
346 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 17 grams protein; 757 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Sprinkle the swordfish steak with one tablespoon olive oil, thyme and rosemary. Marinate at room temperature for an hour.
- Step 2
Heat remaining olive oil in a frying pan. Soften the shallot with the garlic. Add the olives, anchovies, capers and tomatoes. Add the wine, bring to boil, turn down heat, cover and simmer gently for 10 minutes or until thickened. Season with salt and pepper.
- Step 3
Preheat broiler.
- Step 4
Broil the swordfish steak until medium rare, about four to six minutes on each side. Place on individual plates and put the sauce on top. Serve immediately.
Private Notes
Comments
Emailed the paper about the missing tomato note...It's just a suggestion to blanch the tomatoes to make them easy to peel.
I liked this dish. The sauce was also good. Next time, I might skip the wine and add a can of diced tomato in place of peeling the two tomatoes. It might turn out a sauce with a prettier color and not be so wine-centric even though I did like the recipe as written. The wine sauce may also be good for mussels.
For 3 steaks, I used a large can of Muir Glen diced tomatoes and multiplied the other ingredients by 3. I didn't use any wine and did the entire dish on the stovetop. When the sauce had cooked down, I set the steaks in the sauce, poured some sauce on top of each, covered for 3 minutes while it simmered, and then turned them and covered for another 3 minutes. I served it over zucchini noodles. Delicious!
Easy, delicious sauce. Just used quartered cocktail tomatoes
Used anchovy paste and a can of chopped tomatoes per others’ suggestions, but didn’t skip the wine. Cooked sauce uncovered. Using the broiler sets off smoke alarm so started the fish at 450 with a few pats of butter for 5 min. But then resorted to broiling for 5 min and it was awesome. Will absolutely make again.