A quick pan dinner built on briny, grilled olives that char and soften around thick swordfish steaks. The olives break down into a rustic sauce that needs only salt and butter to shine. You'll have dinner on the table in twenty minutes.

Serves 2. 25 minutes, 20 at the stove.

About 330 calories a serving, 1 g protein, 8 g carbohydrate, 34 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Pat two swordfish steaks dry with paper towels, season both sides with salt and pepper, and lay them in the hot pan. Sear for 4 minutes on the first side until pale gold, then flip.
2. Add 1 cup grilled green olives and 2 minced garlic cloves to the pan around the fish. Continue cooking the swordfish for 3 to 4 minutes on the second side until cooked through and opaque at the thickest part. The olives will soften and some will split.5 min
3. Remove the steaks to a plate. Swirl 1 tablespoon butter into the olives and their oil until melted, crush some of the larger olives with the back of a spoon to thicken the sauce, and taste for salt. Divide the olives and their sauce between two bowls and set a swordfish steak on top of each.

Note Halibut or other firm white fish works equally well and cooks in the same time. The olive sauce keeps in the fridge for two days. Serve with crusty bread to soak it up, or with bitter greens dressed in vinegar.