Swordfish With Olives and Capers

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 353
  • Calories from fat: 23%
  • Fat: 9.6g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 2g
  • Protein: 38g
  • Carbohydrate: 26.9g
  • Fiber: 1.6g
  • Cholesterol: 66mg
  • Iron: 3mg
  • Sodium: 722mg
  • Calcium: 55mg


  • 1/3 cup dry white wine
  • 1 1/2 teaspoons capers
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 12 pimento-stuffed olives, halved
  • 2 garlic cloves, minced
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1/4 teaspoon salt
  • 4 (6-ounce) swordfish steaks (1 1/2 inches thick)
  • 1 teaspoon olive oil
  • Olive oil-flavored cooking spray
  • 1 cup thinly sliced onion
  • 2 cups cooked linguine (4 ounces uncooked pasta)


  1. Combine first 7 ingredients in a medium bowl; set aside.
  2. Sprinkle 1/4 teaspoon salt over swordfish. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add swordfish; cook 4 minutes on each side or until swordfish flakes easily when tested with a fork. Remove swordfish from skillet; set aside, and keep warm.
  3. Recoat skillet with cooking spray; place over medium-high heat until hot. Add sliced onion; sauté 4 minutes or until lightly browned. Add tomato mixture; bring to a boil. Cover, reduce heat, and simmer 5 minutes.
  4. Return swordfish steaks to skillet, nestling them in tomato mixture. Cover and simmer 1 to 2 minutes or until sauce thickens. Place 1/2 cup cooked linguine on plate; top with swordfish and 1/2 cup sauce.
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