Swordfish Steaks with Mint and Garlic

Rafaella Giamundo always cooks the fish in plenty of olive oil, to make extra of the delicious pan juices for dipping bread.


Slideshow: More Amazing Seafood Recipes


  • Total Time:
  • Servings: 10

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  • 4 pounds swordfish steaks, about 1/2 inch thick
  • Salt and freshly ground pepper
  • 1 cup extra-virgin olive oil
  • 8 garlic cloves, thinly sliced
  • 1/2 cup white wine vinegar
  • 1/2 packed cup mint leaves

How to make this recipe

  1. Season the swordfish with salt and pepper. In each of 2 very large skillets, heat 1/2 cup of the olive oil until shimmering. Add the swordfish in a single layer along with the garlic and vinegar. Cover and cook over moderate heat until the fish is opaque throughout, about 5 minutes. Add the mint leaves and cook until wilted. Using a slotted spatula, transfer the swordfish to a large platter. Pour half of the pan juices on top and serve immediately. Pass the remaining pan juices separately.

Contributed By Published April 2004

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