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 (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
How to Make It
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.
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I had never cooked swordfish before so this was a great introduction. I have made this twice in two weeks. It's very simple and the flavors are a great payoff. I had one nearly 1lb piece for two people, but doubled the amount of sauce listed in the ingredients - my husband and I like a lot of sauce and this sauce is incredible. We had fresh parsley already in the fridge, so we topped the whole thing with chopped parsley. This is now going in our recipe book for our cooking rotation. We love love love this dish.