Swordfish & Olive Pasta
Prep time
Cook time
Total time
Adapted from James Beard's Swordfish-Olive Pasta recipe.
Recipe type: Main Course
Serves: 2
  • 6 oz. swordfish, about 1” thick, skin removed
  • ⅔ c. finely chopped Italian black olives
  • kosher salt
  • freshly ground black pepper
  • 6-8 oz. dry pasta (fusilli, penne, ziti or shells)
  • 2 shallots, peeled & thinly sliced
  • 2 large garlic clove, peeled & thinly sliced
  • 4 Tb. olive oil
  • 1 tsp. dried oregano (or herbs de Provence)
  • 4 tsp. capers
  • Handful fresh parsley, chopped
  • Fresh lemon
  1. Turn Broiler on High.
  2. Line a baking sheet with parchment paper (or foil) and drizzle a little olive oil over it; set aside.
  3. Bring a large pot of salted water to boil, then add the pasta and cook according to package directions.
  4. While pasta cooks, place fish on baking sheet and under the broiler for about 4 minutes on first side.
  5. While the fish cooks, saute shallot and garlic in olive oil until soft, but not browned. Add dried herbs and capers and stir; set aside.
  6. Flip the fish, top with the olives and broil 2-3 minutes longer.
  7. When the fish is cooked, slice it thinly and combine it (including the olives) with the onion mixture.
  8. When pasta is cooked, reserve 1 c. of pasta water, then drain in a colander.
  9. Mix the pasta with the swordfish, adding some pasta water intermittently to make a light sauce.
  10. Season with salt and pepper, to taste. Top with fresh parsley and a squeeze of lemon.
I doubled Judith’s published recipe so it serves two, and tweaked some of the details. But one thing that’s a must is SAVING SOME OF THAT PASTA WATER so you have a light sauce!!
Recipe by My Delicious Blog at https://www.mydeliciousblog.com/swordfish-olive-pasta/