Ingredients

• 2 cups Castelvetrano olives (or similar mild green olives), pitted and crushed
• 2 tablespoons white wine vinegar or fresh lemon juice
• Leaves from 6 sprigs fresh oregano or marjoram
• ¼ cup plus 2 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 3 or 4 swordfish steaks (8 to 10 ounces each), 1 to 1¼ inches thick
• 2 garlic cloves, thinly sliced
• ¼ cup fresh parsley leaves, tender leaves and stems
• 2 lemons, halved, for serving

Directions

• 1. In a medium bowl, combine the olives, vinegar, half the oregano leaves and ¼ cup of the olive oil. Season with salt and pepper and let it sit while you cook the swordfish.
• 2. Season the swordfish with salt and pepper. Heat the remaining 2 tablespoons olive oil in a very large skillet over medium heat. 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 baking dish. Add the garlic to the skillet and cook until just softened, 1 or 2 minutes. Add the olive mixture and remove from the heat.
• 4. Spoon some of the olive mixture over the swordfish and let it sit a few minutes to allow the sauce to marinate and really get to know that fish.
• 5. Scatter with the parsley and the remaining oregano, and serve with any extra olive mixture and the lemon halves for squeezing over.

Photos