From May to August, the waters between Sicily and Calabria erupt with fishermen searching for what’s known as the king of the strait, swordfish. cpkimball combines the fish with a rustic tomato sauce and potatoes for a complete one-pan meal.
To make it a complete one-pan meal, we add Yukon Gold potatoes. Cutting the potatoes into small, ½-inch pieces ensures they cook completely in the sauce, absorbing flavor along the way.If you can’t find good swordfish, halibut or mahi mahi also work. Also, don’t let the tomato mixture reach a boil once the fish is returned to the skillet. Low, gentle heat will cook the fish through but keep it moist and tender.
Four 6-ounce swordfish steaks, patted dry Kosher salt and ground black pepper 4 tablespoons extra-virgin olive oil, divided, plus more to serve 1 medium red onion, halved and thinly sliced 4 medium garlic cloves, thinly sliced ¼ to ½ teaspoon red pepper flakes 8 ounces Yukon Gold potatoes, unpeeled, cut into ½-inch pieces 14½-ounce can diced tomatoes 3 tablespoons drained capers 2 teaspoons lemon juice ½ cup lightly packed fresh basil,...
Season the fish with salt and pepper. In a 12-inch skillet over medium-high, heat 2 tablespoons of oil until shimmering. Add the fish and cook, undisturbed, until well browned, 5 to 7 minutes. Using a thin metal spatula, transfer the steaks to a plate, turning them browned side up. In the same skillet over medium-low, heat the remaining 2 tablespoons oil until shimmering. Add the onion, garlic, pepper flakes and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is lightly browned, 2 to 3 minutes. Stir in the potatoes, then add the tomatoes with juices, and 2 tablespoons water.
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