Foodie Friday: Mediterranean Swordfish
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
  • 1lb swordfish steak (about 1" thick)
  • 1 lime
  • 3 T olive oil + more for pan-frying
  • 1 tsp herbs de provence (dried spice mixture you can find in the spice section)
  • salt and pepper
  • ¼ cup dry white wine (I used pinot grigio)
  • 2 garlic cloves, smashed
  • 10-12 cherry tomatoes
  • 4 artichoke quarters (I used the ones in the jar)
  • 4-5 pitted olives
  • 8 mushrooms, quartered
  1. Place swordfish in a small baking dish and marinate with olive oil, lime, herbs de provence, salt and pepper for ½ hour in the refrigerator. Turn over 15 minutes in.
  2. Pre-heat oven to 425 degrees
  3. Heat oven-proof sauté pan over med-high heat and brown swordfish for about 3-5 minutes, per side (until it has a nice color).
  4. Add wine to the pan and allow it to boil so the alcohol cooks off, about 1 minute.
  5. Put the smashed garlic cloves, cherry tomatoes, artichoke hearts, cherry tomatoes and mushrooms in the pan with the fish and place it in the oven.
  6. Allow to cook for about 12-15 minutes (until desired degree of doneness. I like mine cooked through.)
  7. Remove from the oven and serve.
Recipe by Jackie Ourman at