anchovy fillets packed in olive oil, finely chopped
crushed red pepper flakes, or to taste
grape tomatoes or small cherry tomatoes
pitted and coarsely chopped kalamata olives
dry white wine
capers, drained and rinsed
swordfish steaks (with skin), each 170 to 225 grams and about 2.5 centimeters thick
extra-virgin olive oil
freshly ground black pepper
In a large skillet over medium heat on the stove, warm 1 tablespoon oil. Add the onion and cook until it begins to soften, about 2 minutes, stirring occasionally. Add the garlic, anchovies, and red pepper flakes. Cook until fragrant, about 1 minute, stirring often. Add the tomatoes, olives, wine, and capers. Bring to a boil, and then reduce the heat to medium-low. Partially cover the skillet and simmer until the tomatoes begin to break down, 8 to 10 minutes, breaking up some of the tomatoes with the back of a spoon and stirring occasionally. Uncover the skillet and continue to cook until the sauce thickens, 5 to 7 minutes more, stirring occasionally. Remove from the heat and cover to keep warm.
Related Grill Skills
Chopping an Onion
Prepare the grill for direct cooking over high heat (230° to 290°C).
Prepare the grill for cooking over high heat (260°C).
Lightly brush the swordfish steaks on both sides with 1 tablespoon oil and season evenly with the salt and pepper. Grill the swordfish over direct high heat, with the lid closed, until just opaque in the center and still juicy, 6 to 7 minutes, turning once. Remove from the grill and serve warm with the sauce.
Lightly brush the swordfish steaks on both sides with 1 tablespoon oil and season evenly with the salt and pepper. Grill the swordfish over high heat, with the lid closed, until just opaque in the center and still juicy, 6 to 7 minutes, turning once. Remove from the grill and serve warm with the sauce.