Thick swordfish steaks are paired with a fruity and subtly sweet sauce, briny olives, salty capers, and nutty toasted pine nuts.
2 pounds swordfish steaks, 1 to 1 1/2 inches thick, divided into four 8-ounce portions5 tablespoons extra-virgin olive oil, divided1 1/2 pounds small tomatoes, quartered, or one 28-ounce can whole peeled tomatoes with juices, tomatoes roughly chopped 1/2 cup pitted mild green olives, such as Castelvetrano, halved lengthwiseRed wine vinegar and/or granulated sugar, to taste Season swordfish all over with salt and pepper. Spread flour on a plate in an even layer.
Wipe out skillet and return to medium-high heat. Add remaining 3 tablespoons oil to the skillet along with the onion. Cook, stirring and scraping the bottom of the pan, until onion has softened but not browned, about 4 minutes. Add tomatoes, capers, and olives and cook, stirring, until tomatoes have broken down and their liquid has thickened, about 5 minutes. Season with salt.
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