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4 fresh swordfish steaks
Salt and pepper, to taste
10-15 cherry tomatoes
¼ cup extra-virgin olive oil
¼ cup sliced black olives (optional)
¼ cup Pantelleria capers
½ cup chopped parsley
1. Preheat the oven to 400 F.
2. In a large baking dish, arrange the swordfish steaks and lightly sprinkle with salt and pepper.
3. Cover the steaks with the tomatoes and capers, and olives if you choose.
4. Bake for 20 minutes.
5. Meanwhile, combine the olive oil with the chopped parsley. Strain. Drizzle the oil over the swordfish steaks when they are done, and serve.
Adapted from La cucina di Pantelleria. With help from Chef Maurizio Billardello del Ristorante La Nicchia. Text and recipes by Gianni Busetta, photos and graphics by Grazia Cucci, Arti Grafiche Campo di Alcamo, February 2011. An Oldways photo.
Nutrition
Calories: 350Total Fat; 24g
Saturated Fat: 4g
Sodium: 380mg
Carbohydrate: 5g
Fiber: 2g
Total Sugar: 2g (Added Sugar: 0g)
Protein: 28g
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