Swordfish, Sicilian Style
- Olive oil for coating
- 4 swordfish steaks, each about 1/2 lb.
- 1 Tbs. garlic powder
- 1 Tbs. dried basil
- 1 tsp. fennel seeds, ground in a mortar or spice grinder
- 1⁄4 tsp. hot red pepper flakes
- 1 1⁄2 tsp. salt
- 1 tsp. lemon pepper or freshly ground black pepper
- 1⁄4 cup chopped pitted Sicilian or other cured black olives
- 1 cup chopped tomatoes
- 1⁄4 cup chopped fresh basil
- 3 garlic cloves, minced
- 1⁄4 tsp. cayenne pepper
- 2 Tbs. extra-virgin olive oil
- Juice of 1⁄2 lemon
- Salt, to taste
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Basil, dried (1 Tbs.)
- Basil, fresh (1/4 cup)
- Garlic powder (1 Tbs.)
- Lemon, Juice of (1/2)
- Tomatoes (1 cup)
- Seafood
- Swordfish, steaks (4)
- Condiments
- Sicilian or other cured black olives, pitted (1/4 cup)
- Cooking & Baking
- Cayenne pepper (1/4 tsp.)
- Fennel seeds (1 tsp.)
- Garlic cloves (3)
- Lemon pepper or freshly ground black pepper (1 tsp.)
- Olive oil (1)
- Olive oil, extra-virgin (2 Tbs.)
- Red pepper flakes, hot (1/4 tsp.)
- Salt (1 1/2 tsp.)
- Salt (1)
Preparation
Read recipe preparation on williams-sonoma.com
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Recipe Stats
Published August 16, 2011 (1 year ago).
3 people saved this recipe.
