- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 1 jalapeño, seeded and minced
- Finely grated zest of 1 small orange
- 2 tablespoons dry vermouth
- 1 bay leaf
- One 28-ounce can diced tomatoes with their juices
- 1 tablespoon marjoram, chopped
- Sherry vinegar
- Six 7-ounce swordfish steaks, cut 1 inch thick
- 1/3 cup Gaeta olives, pitted and halved
- In a medium skillet, heat 2 tablespoons of the olive oil. Add the garlic and jalapeño and cook over moderate heat until the garlic is golden, about 2 minutes. Add the orange zest, vermouth and bay leaf and boil over moderately high heat until the liquid has almost evaporated, about 1 minute. Add the tomatoes and their juices and a pinch of salt and simmer over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 10 minutes. Stir in the marjoram. Season with salt and sherry vinegar.
- In a very large skillet, heat the remaining 1 tablespoon of olive oil. Season the fish with salt and add to the skillet. Cook over high heat until browned, about 4 minutes per side. Add the sauce, shaking the skillet to distribute it evenly. Cover and simmer the swordfish over low heat, turning once, until the steaks are just cooked through, about 4 minutes. Using a spatula, transfer the swordfish to plates. Stir the olives into the sauce and season with salt and sherry vinegar. Spoon the sauce around the steaks and serve.
The tomatoandolive sauce for the meaty braised swordfish demands a robust wine to drink with it, such as a vivid blend of Nero d'Avola and a touch of Merlot from Sicily.