Swordfish With Olives And Capers Recipe

Name: Swordfish With Olives And Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup dry white wine; 1 1/2 teaspoons capers; 1/4 teaspoon salt; 1/8 teaspoon crushed red pepper; 12 pimento-stuffed olives, halved; 2 garlic cloves, minced; 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained; 1/4 teaspoon salt; 4 (6-ounce) swordfish steaks (1 1/2 inches thick); 1 teaspoon olive oil; Olive oil-flavored cooking spray; 1 cup thinly sliced onion; 2 cups cooked linguine (4 ounces uncooked pasta)

Servings: persons

1/3 cup dry white wine
1 1/2 teaspoons capers
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
12 pimento-stuffed olives, halved
2 garlic cloves, minced
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1/4 teaspoon salt
4 (6-ounce) swordfish steaks (1 1/2 inches thick)
1 teaspoon olive oil
Olive oil-flavored cooking spray
1 cup thinly sliced onion
2 cups cooked linguine (4 ounces uncooked pasta)

1
Combine first 7 ingredients in a medium bowl; set aside.
2
Sprinkle 1/4 teaspoon salt over swordfish. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add swordfish; cook 4 minutes on each side or until swordfish flakes easily when tested with a fork. Remove swordfish from skillet; set aside, and keep warm.
3
Recoat skillet with cooking spray; place over medium-high heat until hot. Add sliced onion; saute 4 minutes or until lightly browned. Add tomato mixture; bring to a boil. Cover, reduce heat, and simmer 5 minutes.
4
Return swordfish steaks to skillet, nestling them in tomato mixture. Cover and simmer 1 to 2 minutes or until sauce thickens. Place 1/2 cup cooked linguine on plate; top with swordfish and 1/2 cup sauce.

385

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1/3 cup dry white wine, 1 1/2 teaspoons capers, 1/4 teaspoon salt, 1/8 teaspoon crushed red pepper, and more.

Yes, Swordfish With Olives And Capers 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.

Swordfish With Olives And Capers

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