Preparation: 15 min. Cooking: 25 min.
Total: 40 min.
- 2 Tbsp olive oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 4 red potatoes, sliced
- 1/2 cup dry white wine
- 6 oz marinated artichoke hearts, drained and patted dry
- 1/4 cup Kalamata olives
- 1 Tbsp capers
- 2 swordfish steaks, about 6 oz each
- 1 roma tomato, seeded and finely chopped
- 2 Tbsp parsley, minced
Preheat oven to 350°F. Heat oil in a heavy ovenproof skillet over medium high heat. Sauté onion and garlic 1 minute. Stir in potatoes and salt and pepper to taste. Sauté 4-5 minutes, stirring often, until potatoes begin to soften. Add wine and next 3 ingredients. When mixture boils, transfer to a bowl. Arrange swordfish in bottom of same skillet. Pour vegetable mixture over fish and cover tightly. Bake about 18 minutes, or until fish is just cooked throughout. Serve swordfish with sauce. Top with chopped tomatoes and parsley.