SWORDFISH WITH OLIVE, PINE NUT, AND PARSLEY RELISH

SWORDFISH WITH OLIVE, PINE NUT, AND PARSLEY RELISH image

Yield 4 servings

Number Of Ingredients 9

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4 5 to 6-oz swordfish steaks
1/2 tsp plus 1/8 tsp dried crushed red pepper
2 tbs olive oil, divided
1-1/4 cups shallots, thinly sliced
2 large garlic cloves, minced
1/2 cup pitted brine-cured green olives, quartered lengthwise
3 tbs pine nuts, toasted
1/2 cup chopped fresh Italian parsley
1/3 cup dry white wine

Steps:

Sprinkle fish with 1/2 tsp red pepper, salt, and pepper. Heat 1 tbs oil in large nonstick skillet over medium-high heat. Add fish; cook until opaque in center, 4 to 5 minutes per side. Transfer to platter; cover. Add 1 tbs oil and shallots to skillet; saute over medium heat until golden, 3 to 4 minutes. Add 1/8 tsp red pepper, garlic and olives; saute 1 minute. Add pine nuts, parsley, and wine; boil until most of liquid is gone, 30 seconds. Season with salt and pepper. Spoon over fish.