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.