The combined flavors of lemon juice, capers and kalamata olives are traditional Sicilian ingredients, and really accentuate the meaty texture of the swordfish steaks. You will love this recipe!
4 Swordfish Steaks, 4-6 oz. each
2 Tbsp. Olive Oil
1 Tsp. Salt
½ Tsp. Pepper
2 Tbsp. Extra Virgin Olive Oil
3 Tbsp. Lemon Juice
2 Tbsp. Capers, Rinsed & Drained
8 Black Olives, Pitted & Chopped (Kalamata & Oil Cured)
Drizzle the olive oil over the swordfish steaks, then top with salt and pepper. Meanwhile, in a bowl, combine the topping ingredients and set aside. Cook the swordfish on a griddle pan over high heat for approx. 2-3 minutes per side, until cooked through. Plate the swordfish fillets and spoon the topping over the center of each fillet. Serve warm.