Sautéed Swordfish with Balsamic Vinaigrette

Sautéed Swordfish with Balsamic Vinaigrette



5 Tbsp. D'Avolio EVOO
2 1-inch thick swordfish steaks
1/4 cup Green Olives, finely chopped
1/4 cup bottled roasted red pepper, drained and finely chopped
3 Tbsp. Fresh parsley leaves (preferably flat-leafed), finely chopped
1 Tbsp. Capers, drained and finely chopped
1 flat Anchovy Fillet, minced
1 small garlic clove, minced and mashed to a paste with 1/4 tsp. salt
2 Tbsp. Scallion, minced
1–1/2 Tbsp. D'Avolio Balsamic Vinegar
Lemon wedges as an accompaniment


In a skillet, preferably nonstick, heat 1 1/2 Tbsp. Of olive oil over moderately-high heart until it is hot, but not smoking, and in it sauté the swordfish steaks, patted dry, for 4 to 5 minutes on each side, or until they are just cooked through. While the fish is cooking, in a small bowl, stir together the olives, roasted red pepper, parsley, capers, anchovy, garlic paste, scallion, vinegar, the remaining 3-1/2 Tbsp. Of olive oil, and salt and pepper to taste. Transfer the swordfish to plates, spoon the sauce over it, and serve with lemon wedges.

Serves 2


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