Sicilian Swordfish

SICILIAN SWORDFISH

WITH POTATOES, TOMATOES, AND CAPERS

Quick tip: Don’t let the tomato mixture reach a boil once the fish has been put back in the skillet. Low, gentle heat will cook the fish through but keep it moist and tender.

Ingredients:

• Four 8-ounce swordfish steaks, patted dry
• Kosher salt and ground black pepper
• 4 tablespoons extra-virgin olive oil, divided, plus more to serve
• 1 medium red onion, halved and thinly sliced
• 4 medium garlic cloves, thinly sliced
• ½ teaspoon red pepper flakes
• 8 ounces Yukon Gold potatoes, unpeeled, cut into ½-inch pieces
• 14½-ounce can diced tomatoes
• 3 tablespoons drained capers
• 2 teaspoons lemon juice
• ½ cup lightly packed fresh basil, chopped

Directions:

1. Season the fish with salt and pepper.
2. In a 12-inch skillet over medium-high, heat 2 tablespoons of oil.
3. Add the fish and cook, undisturbed, until well browned, 5 to 7 minutes.
4. Transfer the steaks to a plate, turning them browned side up.
5. In the same skillet over medium-low, heat the remaining 2 tablespoons of oil.
6. Add the onion, garlic, pepper flakes, and ¼ teaspoon salt.
7. Cook, stirring occasionally, until the onion is lightly browned, 2 to 3 minutes.
8. Stir in the potatoes, then add the tomatoes with juices, and 2 tablespoons water.
9. Bring to a boil over medium-high, then cover, reduce to medium and cook, stirring occasionally and maintaining a simmer, until a skewer inserted into the potatoes meets no resistance, 10 to 14 minutes.
10. Stir in the capers and lemon juice and then gently place the steaks into the sauce and pour back in any juices from the plate.
11. Cover, reduce heat to low, and cook until the fish is opaque about 4-6 minutes.
12. Don’t let the tomato mixture reach a boil once the fish has been put back in the skillet.
13. Low, gentle heat will cook the fish through but keep it moist and tender.
14. Serve sprinkled with basil and a drizzle of olive oil

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