Alison Roman might be the queen of unfussy cooking. Her recipes are always foolproof, adaptable and effortlessly impressive (not to mention Instagram sensations), so it’s no surprise her newest cookbook, Nothing Fancy, is just the same. Take this swordfish with crushed olives and oregano, for example: It requires fewer than ten ingredients and comes together in just 30 minutes of your precious time.
“Swordfish is good for people who claim not to be into fish,” Roman writes. “Meaty and juicy, with little to no fishy flavor, it looks and kind of tastes like the best chicken breast you’ve ever had (really!).”
Roman recommends cooking the steaks to medium-rare—the vinegary sauce will firm up the meat slightly after it’s cooked. “If the mood strikes and the weather cooperates,” she continues, “swordfish steaks are also excellent on the grill.”
Grilled or sautéed, we’re having friends over for this one.
Reprinted from Nothing Fancy. Copyright © 2019 by Alison Roman. Photographs copyright © 2019 by Michael Graydon and Nikole Herriott. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
2 cups Castelvetrano olives (or similar mild green olives), pitted and crushed
2 tablespoons white wine vinegar or fresh lemon juice
Leaves from 6 sprigs fresh oregano or marjoram
¼ cup plus 2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
3 or 4 swordfish steaks (8 to 10 ounces each), 1 to 1¼ inches thick
2 garlic cloves, thinly sliced
¼ cup fresh parsley leaves, tender leaves and stems
2 lemons, halved, for serving
1. In a medium bowl, combine the olives, vinegar, half the oregano leaves and ¼ cup of the olive oil. Season with salt and pepper and let it sit while you cook the swordfish.
2. Season the swordfish with salt and pepper. Heat the remaining 2 tablespoons olive oil in a very large skillet over medium heat. Working in batches if necessary, add the swordfish steaks, making sure they’ve got a little space between one another. Cook until the steaks are a deep golden brown on one side, 5 to 7 minutes. Using a fish spatula or regular spatula, flip the steaks and cook until they are equally golden brown on the other side, another 4 to 6 minutes.
3. Transfer the fish to a large serving platter or baking dish. Add the garlic to the skillet and cook until just softened, 1 or 2 minutes. Add the olive mixture and remove from the heat.
4. Spoon some of the olive mixture over the swordfish and let it sit a few minutes to allow the sauce to marinate and really get to know that fish.
5. Scatter with the parsley and the remaining oregano, and serve with any extra olive mixture and the lemon halves for squeezing over.