Skip to main content
Epicurious

Swordfish Steaks with Olive-Pistachio Sauce and Potatoes

Swordfish Steaks with OlivePistachio Sauce and Potatoes
Photo by Chelsie Craig, styling by Judy Mancini

This briny, bright sauce is just what you need to liven up almost any kind of fish. We like to use Castelvetrano for their rich, buttery flavor, but any olive will work.

Recipe information

  • Yield

    8 servings

Ingredients

2½ pounds small Yukon Gold potatoes, scrubbed
4 tablespoons plus ⅓ cup extra-virgin olive oil
Kosher salt
4 1-inch-thick swordfish steaks (about 3 pounds total)
1 cup Castelvetrano olives, pitted, crushed
¼ cup finely chopped unsalted roasted pistachios
¼ cup finely chopped tarragon
1 garlic clove, finely grated
½ lemon
Freshly ground black pepper

Preparation

  1. Step 1

    Preheat oven to 400°. Place potatoes in a single layer in a 13x9" baking dish. Pour in water to just barely cover bottom of dish and drizzle potatoes with 2 Tbsp. oil; season with salt. Cover dish with foil and bake potatoes, shaking dish halfway through, until tender, 40–50 minutes. Transfer potatoes to a medium bowl and cover with foil to keep warm.

    Step 2

    Increase oven temperature to 450°. Drizzle place swordfish on a rimmed baking sheet and drizzle with 2 Tbsp. oil; season with salt. Roast until cooked through (it will feel firm when pressed and will flake easily with a fork), 7–9 minutes.

    Step 3

    Meanwhile, mix olives, pistachios, tarragon, garlic, and remaining ⅓ cup oil in another medium bowl. Finely grate zest from lemon half over, then squeeze in juice; season sauce with a big pinch of salt and lots of pepper.

    Step 4

    Arrange fish on a platter and spoon sauce over. Serve potatoes alongside.

    Step 5

    Do Ahead: Potatoes can be made 1 day ahead. Cover and chill.

    Step 6

    See the rest of the Feast of the Seven Fishes menu here.

    Photo by Chelsie Craig, styling by Judy Mancini
TagsSwordfishFishSeafoodPotatoRoot VegetableVegetableCastelvetrano OliveOlivePistachioNutWinterEasyWeeknight MealsMainDairy FreeGluten FreeDinnerBon Appétit
Read More
Baked Sweet Potato Chaat
Forget regular baked potatoes—these tender sweets loaded with chaat-inspired toppings make for a bright and flavorful vegetarian main (or colorful side dish).
Sheet-Pan Pomegranate Chicken With Walnut Relish
This weeknight-friendly chicken dinner—made with pomegranate molasses and a toasted walnut relish—is inspired by the flavors of Persian fesenjan.
Sheet-Pan Pierogies and Beets
A flavorful one-pan meal featuring baked pierogies, roasted beets, and a poppy seed dressing. Frozen pierogies and pre-cooked beets make this extra easy.
Chickpeas With 40 Garlic Cloves
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
Greenest Mint and Ginger Pesto
An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.
Now-and-Later Roast Chickens
An easy technique that results in juicy, tender roast chicken. Cooking two chickens at once is the secret to easy meals throughout the week.
Sheet-Pan Salmon With Rice Cakes and Kimchi
A comforting dinner of chewy rice cakes, punchy kimchi, bok choy, and perfectly flaky salmon made entirely on just one sheet pan.
Soy-Glazed Salmon Bowls
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.