Sauteed Swordfish with Balsamic Vinaigrette


  • 5 Tbsp. Napoleon Extra Virgin Olive Oil
  • 2 1" thick swordfish steaks
  • 1/4 cup Napoleon Green Olives, finely chopped
  • 1/4 cup Napoleon Fire-Roasted Red Peppers, drained and finely chopped
  • 3 Tbsp. Fresh parsley leaves (preferably flat-leafed) finely chopped
  • 1 Tbsp. Napoleon Capers, drained and finely chopped
  • 1 flat Napoleon Anchovy Fillet, minced
  • 1 small garlic clove, minced and mashed to a paste with 1/4 tsp. salt
  • 2 Tbsp. Napoleon Balsamic Vinegar
  • lemon wedges


In a skillet, preferably non-stick, heat 1 1/2 tablespoons of olive oil over moderately-high heat until it is hot, but not smoking. Saute the swordfish steaks, patted dry first, for 4 to 5 minutes on each side, or until they are just cooked through.

While the fish is cooking, in a small bowl, stir together the olives, roasted red pepper, parsley, capers, anchovy, garlic paste, scallion, vinegar, the remaining 3 1/2 tablespoons of olive oil, and salt and pepper to taste.

Transfer the swordfish to plates, spoon the sauce over it and serve with lemon wedges.

Variation: This recipe can be prepared with most white fish, including halibut steaks, tuna or sole.