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Swordfish in a rich Sicilian sauce of tomatoes, olives, capers, and pine nuts. This high protein mediterranean family dinner is fresh, bold, and perfect for a healthy eating plan.
Pat swordfish steaks dry and season both sides with salt and black pepper. Set aside while prepping vegetables.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chopped red onion and sauté for 3–4 minutes until translucent but not browned.
Stir in cherry tomatoes, olives, and capers. Lower the heat to medium and cook for 6–7 minutes, stirring occasionally, until tomatoes begin to break down and the sauce thickens.
Add pine nuts to the skillet and cook for 2 more minutes, allowing the nuts to toast lightly and infuse the sauce.
Push the sauce to the edges of the skillet. Add remaining olive oil and increase heat to high. Place swordfish steaks in the center, searing for 2 minutes per side to create a golden crust, then reduce heat to medium-low and simmer for another 4–5 minutes, spooning sauce to cover the fish.
Garnish with fresh chopped parsley and serve immediately, spooning the flavorful sauce and vegetables over each swordfish steak.
