Follow these steps for perfect results
swordfish steaks
portioned
dates
whole pitted
olives
pitted
almonds
blanched, slivered
capers
parsley
flat leaf, chopped
extra virgin olive oil
divided
salt
kosher
black pepper
ground
Preheat oven to 400 degrees F.
Season swordfish steaks with salt and pepper.
Set the seasoned swordfish aside.
Slice dates and olives lengthwise and place them in a bowl.
Add blanched, slivered almonds and capers to the bowl with the dates and olives.
Toss the dates, olives, almonds, and capers with 2 tablespoons of extra virgin olive oil.
Set the date, olive, almond, and caper mixture aside.
Coat 4 small oven-proof baking dishes with 1 teaspoon of extra virgin olive oil each.
Place one seasoned swordfish steak in each baking dish.
Evenly distribute the date, olive, almond, and caper mixture over the top of each swordfish steak.
Bake in the preheated oven at 400 degrees F for 15 minutes.
Remove from oven and drizzle the remaining extra virgin olive oil over each dish.
Sprinkle with chopped flat leaf parsley and serve immediately.
Expert advice for the best results
Use high-quality extra virgin olive oil for the best flavor.
Adjust the amount of salt and pepper to taste.
Ensure swordfish is cooked to an internal temperature of 145°F (63°C).
Everything you need to know before you start
10 minutes
Can be prepped ahead by mixing the date, olive, almond, and caper mixture.
Garnish with a lemon wedge and a sprig of fresh parsley.
Serve with a side of roasted vegetables.
Serve over couscous or quinoa.
A crisp Sardinian white wine.
Discover the story behind this recipe
Reflects Mediterranean flavors and ingredients.
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