Swordfish with crushed olives and oregano from Nothing Fancy: Unfussy Food for Having People Over (page 243) by Alison Roman

Ingredients

parsley
Castelvetrano olives
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Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lemony watercress with raw and toasted fennel; Citrusy cucumbers with red onion and toasted sesame; Tomatoes dressed in toasted fennel and anchovy; Tomato-y beans with preserved lemon and bread crumbs

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

lorloff on May 17, 2026

The alive sauce for this dish is so good. I was looking to use some fresh oregano from the garden. I really winner can go well with any fish
bernalgirl on August 07, 2023

Very straightforward and very good. The olives are a beautiful compliment to the fish. Will happily make this again next time I can get good swordfish.
CheesyKranskyLove on October 03, 2022

Super easy weeknight dinner. Flavour works well as I normally find swordfish pretty boring.
Running_with_Wools on June 24, 2022

I made this using cod instead of swordfish and it was fantastic. Fresh, bright, easy and delicious.
ginger2212 on October 24, 2021

So easy and so delicious! Makes me want to cook and eat swordfish more.
rachelleg88 on October 22, 2021

Fast, easy and delish!!
jenburkholder on September 19, 2021

This was absolutely delicious. Swordfish was the special at Whole Foods - fresh and in season. Used a 6 oz drained weight packet of Castelvetrano olives that were already pitted, so I just tore them into halves/pieces with my hands. It was just the right amount, and everything just worked together beautifully. So easy and very very good. Even my husband who rarely comments on food said he really liked it.
anya_sf on December 15, 2019

I cooked 2 swordfish steaks, each about 12 oz. They ended up more medium to medium-well done, but that was fine with us, as they were moist and flavorful. I just had a few Castelvetrano olives left and had to supplement with "regular" green olives, which were quite briny, rather than buttery. My husband and I enjoyed the flavor anyway, but our son thought the brine was too strong. I do think it's worth seeking out Castelvetrano olives for this dish. This recipe was quick and easy to prepare; I'd definitely make this again.