How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Sauteed Swordfish with Nicoise Vinaigrette?

You need 11 ingredients. The key ingredients include: 5 tablespoons olive oil, two 1-inch thick swordfish steaks, 1/4 cup finely chopped pitted Kalamata or other brine-cured black olives, 1/4 cup finely chopped drained bottled roasted red pepper, and more.

Is Sauteed Swordfish with Nicoise Vinaigrette suitable as seafood?

Yes, Sauteed Swordfish with Nicoise Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Sauteed Swordfish with Nicoise Vinaigrette?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Swordfish with Nicoise Vinaigrette Recipe

Name: Sauteed Swordfish with Nicoise Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons olive oil; two 1-inch thick swordfish steaks; 1/4 cup finely chopped pitted Kalamata or other brine-cured black olives; 1/4 cup finely chopped drained bottled roasted red pepper; 3 tablespoons finely chopped fresh parsley leaves, preferably flat-leafed; 1 tablespoon drained bottled capers, chopped fine; 1 flat anchovy fillet, minced; 1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt; 2 tablespoons minced scallion; 1 1/2 tablespoons balsamic or red-wine vinegar; lemon wedges as an accompaniment

Try this homemade Sauteed Swordfish with Nicoise Vinaigrette recipe the whole family will love. Made with olive oil, black olives, red pepper and parsle…

This Sauteed Swordfish with Nicoise Vinaigrette relies on simple, everyday ingredients such as olive oil, flat anchovy fillet, minced, minced scallion and balsamic or red-wine vinegar. It comes together quickly and makes 4 servings, at about 198 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Sauteed Swordfish with Nicoise Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

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