I like to use twists, shells, or ridged ziti for this dish: something that will catch all the tangy bits of olive and capers. What you want is the rich, exciting olive taste, so use lots and lots of finely chopped Greek olives.
2 to 4 servings
Total Timeunder 30 minutes
OccasionCasual Dinner Party, Family Get-together
Recipe Courseappetizer, main course
Dietary Considerationappetizer, main course
Taste and Textureherby, juicy, rich, salty, savory, umami
Type of Dishpasta
- ½ pound swordfish (1 inch thick)
- 3/4 cup finely chopped Greek olives
- ¼ cup olive oil
- ½ cup thinly sliced onion
- 2 large cloves garlic, finely chopped
- 1 teaspoon oregano
- 1 tablespoon capers
- ½ pound pasta
Preheat the broiler and line the rack with aluminum foil. Broil the swordfish 3 minutes on one side, turn, top with the olives, and broil 4 minutes longer. In the meantime, pour the oil into a sauté pan and cook the onion and garlic until they are soft. Add the oregano and capers.
Cook and drain the pasta.
When the fish is cooked, take it out of the broiler and cut it into thin strips. Spoon it and the olives, with the onion-caper mixture, over freshly cooked pasta and toss gently.
1983 James Beard