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Sautéed Swordfish Provencale

Sautéed Swordfish Provencale

By Chef Amanda Cushman

Serves 4



2 Tb. unsalted butter

1/4 cup ketchup

1/4 cup soy sauce

1/4 cup red wine vinegar

1/2 tsp. red pepper flakes

2 Tb. olive oil, divided

1/2 onion, chopped

2 garlic cloves, minced

1 celery stalk, finely diced

1 red pepper, Finley diced

15 Kalamata olives, pitted, chopped

1 Tb. small capers

Large pinch saffron

2 tsp. Fresh thyme, chopped

salt, pepper, to taste

4, 6 oz. swordfish fillets 1 inch thick, called Emperador here


  1. In a medium saucepan combine the butter, ketchup, soy, vinegar and red pepper flakes and bring to a boil over med. heat. Set aside.

  2. Heat 1 Tb. of the olive oil in a large skillet and sauté the onion and garlic over med-lo heat 3 minutes. Add the celery and red pepper and cook another 3 minutes. Add the olives, capers, saffron, thyme, salt and pepper, taste and correct seasoning. Set aside.

  3. Heat the remaining 1 Tb. of olive oil in a large skillet over medium high heat. Add the fish, season with salt and pepper. Cook over med-hi heat turning once, about 8 minutes.

  4. Warm the sauce and spoon a few tablespoons onto each plate. Place the fish on top of the sauce and spoon the sautéed vegetables over each. Pass any extra sauce in a separate dish.

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