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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.
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