Seared Swordfish With Stewed Sicilian-Style Broccoli Rabe

Recipe by Chef Kate
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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In large skillet over medium heat, warm 1 tablespoon of the oil. Add garlic, red pepper flakes, a large pinch of salt and a few grinds of black pepper. Cook until fragrant, about 1 1/2 minutes.
  • Add the thicker broccoli rabe stems and wine, cover and cook until half-tender, 5 to 6 minutes.
  • Add rest of the broccoli rabe and cook, covered, for 6 more minutes, until very tender.
  • Uncover pan, add olives, and cook for a few more minutes to evaporate remaining liquid.
  • Stir in lemon juice, and season with salt and pepper. Drizzle with another tablespoon of olive oil and set aside to keep warm, or heat gently just before serving.
  • Heat large skillet over medium-high heat for 2 minutes. Season swordfish steaks with salt and pepper.
  • Drizzle each with 1/2 tablespoon of olive oil per side (4 tablespoons total). Place the fish in the hot skillet and cook for 4 to 6 minutes on each side.
  • Serve immediately, with the broccoli rabe.
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