Swordfish Siciliana

Swordfish Siciliana Recipe
Randy Mayor
This fish is tasty and impressive enough to serve company. You can substitute tuna for swordfish. Serve with orzo tossed with chopped fresh basil and toasted pine nuts.


4 servings (serving size: 1 fish steak and 2 tablespoons olive mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 246
Caloriesfromfat 30 %
Fat 8.3 g
Satfat 2 g
Monofat 3.6 g
Polyfat 1.9 g
Protein 34.6 g
Carbohydrate 6.5 g
Fiber 0.7 g
Cholesterol 66 mg
Iron 1.8 mg
Sodium 503 mg
Calcium 23 mg


Cooking spray
4 (6-ounce) swordfish steaks
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon sliced almonds
2 teaspoons bottled minced garlic
2 tablespoons raisins
2 tablespoons fresh orange juice
1 1/2 tablespoons chopped pitted kalamata olives
1 1/2 tablespoons chopped bottled roasted red bell peppers


Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with salt and black pepper. Add fish to pan; sauté 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; cover and keep warm.

Recoat pan with cooking spray; add nuts and garlic to pan. Sauté for 30 seconds. Add 2 tablespoons raisins, orange juice, kalamata olives, and bell pepper to pan; cook 1 minute or until liquid evaporates. Serve with fish.

Melanie Barnard,

Cooking Light

October 2006
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