My husband is not a big lover of fish, but there are a few he does enjoy. One of those is swordfish. While I was at the butcher last week, they had some really nice looking swordfish steaks. I had him wrap up a couple for me and I immediately headed to the condiment aisle to get a jar of pitted Kalamata olives. I would make a nice Mediterranean dish for diner that night. I could follow a Mediterranean “diet” so easily. I did add butter to this dish, however. Butter isn’t something I use very often, I try to stick with olive oil. However, it sounded good to me to add it to my “sauce” and so that’s what I did. I figured a tablespoon of butter split between two people wouldn’t be that bad.

I sprinkled the fish with kosher salt and pepper, very simple. It doesn’t get much easier than salt and pepper.

I heated 3 tablespoons of olive oil in a large skillet and added the fish to brown for 3 minutes. After the first side was browned to my liking, I flipped the fish over and then added 1 shallot, 4 cloves of garlic, 3/4 cup of Pinot Grigio and 1 tablespoon of butter to the skillet. Immediately, I placed the skillet into a preheated 400 degree oven for 10 minutes.

The fish was fully cooked when it had reached 145 degrees. I served the fish with a topping of halved Kalamata olives, first adding a spoonful of sauce from my pan.

This was a very quick meal to make. It can be served with a simple salad and a slice of rustic ciabatta bread, or any bread you like. Ciabatta just happens to be my favorite. I love that I can eat healthy in less time than it takes to have food delivered and, if you’re at all like me, you’ll feel a lot better about yourself having eaten something healthy and homemade.

Ingredients

2 Swordfish Steaks

1 teaspoon kosher salt

3/4 teaspoon pepper

4 cloves garlic, minced

1 shallot, sliced

3/4 cup Pinot Grigio

3 tablespoons olive oil

1 tablespoon butter

Kalamata olives, halved

Directions

1. Preheat oven to 400 degrees.
2. Sprinkle fish on both sides with salt and pepper.
3. Heat oil in large oven-proof skillet.
4. Place fish in skillet and brown for 3 minutes. Turn over.
5. Add garlic and shallot to pan, along with wine and butter.
6. Place skillet into preheated oven and cook for 10-12 minutes, until internal temperature reaches 145 degrees.
7. Serve with sauce from pan and olives.

Enjoy!

Until next time, Kris