1/3 cup (80 mL) extra-virgin olive oil, divided 4 swordfish fillets, each 6 oz (175 g)
4 cloves garlic, chopped
4 anchovy fillets, chopped
¼ cup (60 mL) capers
½ cup (125 mL) canned San Marzano tomatoes and their juices, preferably PDO, crushed
¼ cup (60 mL) black olives, pits removed and chopped or halved
¼ cup (60 mL) coarsely chopped parsley
- Heat 1 tbsp (15 mL) of oil in a frying pan over medium-high heat. Add fish. Cook until a knife inserted into thickest part of fish and held for 10 seconds comes out warm, 3 to 4 minutes per side for fillets that are 1 inch (2.5 cm) thick. Remove to a plate and loosely cover.
- Reduce heat to medium-low. Heat remaining olive oil. Add garlic. Cook, stirring constantly, until golden, about 30 seconds. Add anchovies and capers, then tomatoes. Cook until saucy, 1 to 2 minutes. Stir in olives and parsley.
- Divide sauce among 4 serving plates. Top with fish. Top with any remaining sauce, if you like. Great served with sauté́ed greens, such as rapini.