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Active time
10 minutes
Total time
30 minutes
4 servings
Serving Size
1 swordfish steak

4 fresh swordfish steaks 

Salt and pepper, to taste

20 cherry tomatoes

¼ cup extra-virgin olive oil

¼ cup sliced black olives 

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, olives, and capers. 

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. Photo by Jonas Dautel, from Canva 


Calories: 350
Total Fat; 24g
Saturated Fat: 4g
Sodium: 380mg
Carbohydrate: 5g
Fiber: 2g
Total Sugar: 2g (Added Sugar: 0g)
Protein: 28g

Yield: 4 servings

Serving Size: 1 swordfish steak

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