Pan Seared Swordfish Steak Provencal

Photo: psfreeman

Recipe from Harris Teeter's Fresh Catch Newsletter.

Yield: 2 servings
Community Recipe from

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  • 2 tablespoon(s) extra virgin olive oil
  • 2 fresh swordfish steaks, about 6 to 8 oz each
  • Flour, for dusting
  • 1/2 teaspoon(s) salt and fresh ground black pepper
  • 2 clove(s) fresh garlic, minced
  • 10 to 15 Kalamata olives
  • 12 artichoke hearts, quartered
  • 1/2 cup(s) white wine
  • 1/2 cup(s) chicken or fish stock
  • Lemon wedges, for garnish


  1. Heat the olive oil in a large frying pan over moderately high heat.
  2. Dust the swordfish in a light coat of flour. Add the swordfish steaks and cook until brown, about 3 to 5 minutes on one side. Turn the steaks over and lightly salt and pepper.
  3. Add the garlic, olives, and artichoke quarters. Deglaze pan with white wine. Add chicken stock and cook additional 2 to 3 minutes.
  4. Plate the swordfish with the olives and artichoke quarters.
  5. Place pan back on the stove and reduce the sauce another minute.
  6. Pour sauce onto plated swordfish and enjoy.
November 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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