Sicilian Style Swordfish with Parsley Garlic Potatoes
Prep 30-40 minutes
Ingredients
- 1 yellow onion, thinly sliced
- 3 cloves garlic, divided, minced
- 6 sun-dried tomatoes, roughly chopped
- 1/4 cup Kalamata olives, chopped
- 2 tablespoons capers
- 1/6 bunch fresh basil, roughly chopped
- 1/6 bunch fresh parsley, divided, roughly chopped
- 12 ounces Yukon Gold potatoes, quartered
- 12 ounces swordfish
- 1/4 cup white wine
- 1/8 teaspoon crushed red pepper (optional)
- 3 tablespoons olive oil
- Kosher salt, to taste
- Black pepper, to taste
Directions
- Preheat oven to 425°F. Prepare ingredients: slice onion; mince garlic; chop sun-dried tomatoes, olives, and capers; chop basil and parsley; quarter potatoes; rinse and pat dry swordfish.
- On a baking sheet, toss potatoes with 1 tablespoon olive oil, half the garlic, half the parsley, salt, and black pepper. Roast in a single layer until golden and tender, about 25 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a large pan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add remaining garlic, sun-dried tomatoes, olives, and capers; cook 1–2 minutes until garlic is golden.
- Add white wine and crushed red pepper (if using) and cook until reduced by half, about 1 minute. Transfer sauce to a bowl.
- Season swordfish on both sides with salt and black pepper. Add remaining 1 tablespoon olive oil to the pan over medium heat. Cook swordfish until golden outside and cooked through, about 3 minutes per side.
- Add sauce and basil to the pan and warm through. Taste and adjust seasoning.
- Toss roasted potatoes with remaining parsley and adjust seasoning.
- Divide swordfish and sauce between plates and serve potatoes alongside.
Notes
Cooking the sauce separately prevents overcooking and excessive reduction. USDA recommends cooking fish to 145°F.