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• 6 tbsp. extra-virgin olive oil
• 6 swordfish steaks (about 6 oz. each and

   1⁄2″ thick), skin removed
• Kosher salt and freshly ground black

   pepper, to taste
• 3 cloves garlic, finely chopped
• 2 anchovies in oil, finely chopped
• 3 cups whole peeled canned tomatoes in

   juice, crushed by hand
• 3⁄4 cup large green olives, pitted and

   roughly chopped
• 1⁄4 cup capers, rinsed and drained
• 1⁄2 tsp. crushed red chile flakes
• 3 tbsp. roughly chopped parsley
• 4 tsp. fresh lemon juice

Heat oil in a 12″ skillet over high heat. Working in two batches, season swordfish with salt and pepper, and add to skillet; cook, flipping once, until brown outside and medium rare inside, about 3 minutes. Transfer fish to a plate and set aside. Return skillet to medium heat. Add garlic and anchovies; cook until soft, about 2 minutes. Add tomatoes, olives, capers, and chile flakes; cook until almost all the liquid evaporates, about 10 minutes. Return swordfish to skillet, and add parsley and lemon juice; cook until fish is cooked through, about 2 minutes. Divide swordfish among 6 serving plates and top with sauce.