Seared Swordfish With Stewed Sicilian-Style Broccol

Name: Seared Swordfish With Stewed Sicilian-Style Broccoli Rabe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons extra virgin olive oil, divided use; 6 large garlic cloves, peeled and lightly smashed with the back of a knife; 1 teaspoon crushed red pepper flakes; coarse sea salt or kosher salt; fresh ground black pepper; 2 bunches broccoli rabe, leaves removed, thicker stems peeled, cut into 1-inch lengths, and kept separate (about 2 pounds); 1/2 cup dry white wine; 1/3 cup pitted black olives, such as Kalamata; 1 lemon, juice of, freshly squeezed; 4 (8 ounce) swordfish steaks (1 inch thick)

Servings: persons

1
In large skillet over medium heat, warm 1 tablespoon of the oil. Add garlic, red pepper flakes, a large pinch of salt and a few grinds of black pepper. Cook until fragrant, about 1 1/2 minutes.
2
Add the thicker broccoli rabe stems and wine, cover and cook until half-tender, 5 to 6 minutes.
3
Add rest of the broccoli rabe and cook, covered, for 6 more minutes, until very tender.
4
Uncover pan, add olives, and cook for a few more minutes to evaporate remaining liquid.
5
Stir in lemon juice, and season with salt and pepper. Drizzle with another tablespoon of olive oil and set aside to keep warm, or heat gently just before serving.
6
Heat large skillet over medium-high heat for 2 minutes. Season swordfish steaks with salt and pepper.
7
Drizzle each with 1/2 tablespoon of olive oil per side (4 tablespoons total). Place the fish in the hot skillet and cook for 4 to 6 minutes on each side.
8
Serve immediately, with the broccoli rabe.

718

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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

You need 10 ingredients. The key ingredients include: 6 tablespoons extra virgin olive oil, divided use, 6 large garlic cloves, peeled and lightly smashed with the back of a knife, 1 teaspoon crushed red pepper flakes, coarse sea salt or kosher salt, and more.

Yes, Seared Swordfish With Stewed Sicilian-Style Broccoli Rabe falls under the Seafood category and is a great choice for this type of meal.

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

That's it — enjoy your meal!

Seared Swordfish With Stewed Sicilian-Style Broccoli Rabe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions