Seared Swordfish With Stewed Sicilian-style Broccoli Rabe

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 6 tablespoons extra virgin olive oil, divided use
• 6 large garlic cloves, peeled and lightly smashed with the back of a knife
• 1 teaspoon crushed red pepper flakes
• coarse sea salt or kosher salt
• fresh ground black pepper
• 2 bunches broccoli rabe, leaves removed, thicker stems peeled, cut into 1-inch lengths, and kept separate (about 2 pounds)
• 1/2 cup dry wine
• 1/3 cup pitted black olives, such as kalamata
• 1 lemon, juice of, freshly squeezed
• 4 (8 ounce) swordfish steaks (1 inch thick)

Recipe

• 1 in large skillet over medium heat, warm 1 tablespoon of the oil. add garlic, red pepper flakes, a large pinch of salt and a few grinds of black pepper. cook until fragrant, about 1 1/2 minutes.
• 2 add the thicker broccoli rabe stems and wine, cover and cook until half-tender, 5 to 6 minutes.
• 3 add rest of the broccoli rabe and cook, covered, for 6 more minutes, until very tender.
• 4 uncover pan, add olives, and cook for a few more minutes to evaporate remaining liquid.
• 5 stir in lemon juice, and season with salt and pepper. drizzle with another tablespoon of olive oil and set aside to keep warm, or heat gently just before serving.
• 6 heat large skillet over medium-high heat for 2 minutes. season swordfish steaks with salt and pepper.
• 7 drizzle each with 1/2 tablespoon of olive oil per side (4 tablespoons total). place the fish in the hot skillet and cook for 4 to 6 minutes on each side.
• 8 serve immediately, with the broccoli rabe.