Nonna’s Swordfish


  • ¼ cup olive oil
  • 7 garlic cloves, thinly sliced
  • 1 cup of red onion, thinly sliced
  • 2 lbs swordfish steaks
  • ½ cup basil, finely chopped
  • 4 tbsp mint, chopped
  • 2 cups cherry tomatoes, cut in half
  • 1 tsp red pepper flakes
  • 1 cup of pitted olives (galena or black)
  • 4 tbsp capers


  • Heat olive oil in a sauté pan. Add garlic & cook over low heat until translucent, about 15 minutes.
  • Transfer garlic to bowl with a slotted spoon. Add onions & sauté for 2 minutes. Season with salt & pepper on both sides & then add the fish to the pan. Cook 3 minutes on both sides.
  • Add herbs to the fish & cook for another 4 minutes on both sides. Transfer fish to the dish with reserved garlic.
  • Place skillet on high heat & add tomatoes & red pepper flakes. Cook for 4 minutes, then add olives & capers to cook for another 3 minutes.
  • Spoon the mixture over swordfish. Serve hot or at room temperature.
Nonna always served Swordfish on a platter with sliced lemons but feel free to dress up as desired.

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