Sicilian Swordfish alla Ghiotta with Capers, Olives and Cherry Tomatoes

Ingredients

• 2 swordfish steaks (about 6 oz each, 1-inch thick)
• 3 tbsp olive oil
• Salt and black pepper
• 1 small onion, thinly sliced
• 3 cloves garlic, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup dry white wine
• 2 tbsp capers, rinsed
• 1/2 cup Castelvetrano or Sicilian green olives, pitted and halved
• 2 stalks celery, thinly sliced
• 1 tbsp tomato paste
• 1 tsp dried oregano
• Pinch of red pepper flakes
• 2 tbsp fresh flat-leaf parsley, roughly chopped
• Zest and juice of 1/2 lemon
• Crusty bread or roasted potatoes for serving

Instructions

1. Pat swordfish dry and season generously with salt and pepper. Heat 2 tbsp olive oil in a wide skillet over high heat.
2. Sear swordfish 2-3 minutes per side until golden. Remove and set aside — it will finish cooking in the sauce.
3. Reduce heat to medium, add remaining oil. Sauté onion and celery 5 minutes until softened. Add garlic and red pepper flakes, cook 1 minute.
4. Stir in tomato paste and cook 1 minute until darkened. Add white wine and simmer 2 minutes until reduced by half.
5. Add cherry tomatoes, capers, olives, and dried oregano. Simmer 8 minutes until tomatoes collapse into a chunky sauce.
6. Return swordfish to the pan, spooning sauce over the top. Cover and cook on low heat 4-5 minutes until fish is just cooked through.
7. Finish with lemon zest, a squeeze of lemon juice, and fresh parsley. Serve directly from the pan with crusty bread.