Weighing 200 to 600 pounds, the long-nosed swordfish (Xiphias gladius) is one of the largest commercially caught fish in the world. It has a firm, meaty texture and a rich mouthfeel. Its full yet mild flavor makes it a versatile culinary option.
Ingredients4 7-ounce swordfish fillets Olive oil Kosher salt and coarsely ground black pepper to taste 1/4 cup extra-virgin olive oil 4 garlic cloves, sliced 1 12-ounce can imported peeled Roma tomatoes 1/4 cup red wine 1/4 cup sliced, pitted kalamata olives 2 tablespoons capers 2 tablespoons chopped parsley 2 tablespoons thinly sliced basil leaves
- Prepare a very hot fire in a barbecue grill or heat a ridged grill pan on the stove.
- Brush the swordfish fillets with olive oil and season well with salt and pepper.
- Grill the swordfish filets for 4 minutes on each side, turning it twice to achieve grill marks on the fish.
- Heat the oil in a medium saucepan.
- Add the sliced garlic and cook over low heat until slightly toasted/golden brown.
- Add the tomatoes and cook slowly for 4 to 5 minutes.
- Add the wine and cook for 2 minutes.
- Stir in the olives and capers and remove from the heat.
- Season with parsley, basil and salt and pepper.
- Serve the sauce over the swordfish and finish with a drizzle of olive oil.