Pesce Spada alla Bagnara

Named for Bagnara Calabra on Calabria’s Tyrrhenian coast, this dish celebrates the region’s long swordfish tradition. Firm steaks meet a bright pan sauce of cherry tomatoes, olives, and capers, finished with garlic, oregano, and a splash of white wine.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 360 cal
• 12g protein
• 24g carbs
• 8g fat
• 3g fiber

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Ingredients

• 4 swordfish steaksSeafood
• 2 cups cherry tomatoesProduce
• 1/2 cup olivesPantry
• 2 tbsp capersPantry
• 3 cloves garlicProduce
• 1 tsp oreganoSpices
• 1/4 cup olive oilPantry
• 1/3 cup white winePantry

Instructions

1. 1Sear swordfish; set aside.
2. 2Build tomato-olive-caper pan sauce.
3. 3Return fish to warm through.