Swordfish with Crushed Olives and Oregano

Swordfish with Crushed Olives and Oregano was a good dish. We would make it again. For the first time we made Freekeh which is made from green durum wheat that is roasted and rubbed to create its flavor. It is an ancient dish derived from Levantine and North African cuisines, remaining popular in many countries of the eastern Mediterranean Basin where durum wheat originated. It has a burnt flavor and is a great grain to serve. I liked its taste. Sides don't always have to be Rice, Potatoes or Polenta!

Swordfish with Crushed Olives and Oregano

Nothing Fancy

Alison Roman

serves 4 to 6

Swordfish is good for people who claim not to be into fish. Meaty and juicy, with little to no fishy flavor, it looks and kind of tastes like the best chicken breast you've ever had (really!). Especially so when you give it the kind of faux escabeche treatment, cooking the steaks to a delightful medium-rare, then dousing them in vinegary olives and onions to briefly marinate and firm up the meat. If the mood strikes and the weather cooperates, swordfish steaks are also excellent on the grill (either whole or cut into 1/2-inch pieces and skewered on kebabs).

2         cups Castelvetrano olives (or similar mild green olive), pitted and crushed

2         tablespoons white wine vinegar or fresh lemon juice

Leaves from 6 sprigs fresh oregano or marjoram

1/4      cup plus 2 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

3-4      swordfish steaks (8-10 ounces each), 1 to 1-1/2 inches thick

2         garlic cloves, thinly sliced

¼        cup fresh parsley leaves, tender leaves and stems

2         lemons, halved, for serving

1.      Combine the olives, vinegar, half the leaves from the oregano, and 1/4 cup olive oil. Season with salt and pepper and let sit while you cook the swordfish.

2.      Season the swordfish with salt and pepper. Heat the remaining tablespoons olive oil in a very large skillet. Working in batches if necessary, add the swordfish steaks, making sure they’ve got a little space between one another. Cook until the steaks are a deep golden brown on one side, 5 to 7 minutes. Using a fish spatula or regular spatula, flip the steaks and cook until they are equally golden brown on the other side, another 4 to 6 minutes.

3.     Transfer the fish to a large serving platter or even a baking dish. Add the garlic to the skillet and cook until just softened, a minute or two. Add the olive mixture and remove from heat.

4.      Spoon some of the olive mixture over and let sit a few minutes to allow the sauce to marinate and really get to know that fish.

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5.      Scatter with the parsley and the remaining oregano, and serve with any extra olive mixture and the lemon halves for squeezing over.