Swordfish with Olive, Pinenut, and Parsley Relish

Ingredients for Swordfish with Olive, Pinenut, and Parsley Relish

• 4 5- to 170g swordfish steaks

• 1/2 teaspoons plus 1/8 teaspoons dried crushed red pepper

• 2 tablespoons extra-virgin olive oil, divided

• 300ml thinly sliced shallots

• 2 large garlic cloves, minced

• 120ml pitted brine-cured green olives, quartered lengthwise

• 3 tablespoons pine nuts, toasted

• 1/2 cup chopped fresh Italian parsley

• 1/3 cup dry white wine

How to make Swordfish with Olive, Pinenut, and Parsley Relish

Sprinkle fish with 1/2 teaspoons red pepper, salt, and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add fish; cook until opaque in centre, 4 to 5 minutes per side. Transfer to platter; cover. Add 1 tablespoon oil and shallots to skillet; sauté over medium heat until golden, 3 to 4 minutes. Add 1/8 teaspoons red pepper, garlic, and olives; sauté 1 minute. Add pine nuts, parsley, and wine; boil until most of liquid is gone, 30 seconds. Season with salt and pepper. Spoon over fish.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.