Seared Swordfish With Stewed Sicilian-Style Broccoli Rabe

Ingredients

• 6 tablespoons extra-virgin olive oil, divided use
• 6 large garlic cloves, peeled and lightly smashed with the back of a knife
• 1 teaspoon crushed red pepper flakes
• coarse sea salt or kosher salt
• fresh ground black pepper
• 2 bunches broccoli rabe, leaves removed, thicker stems peeled, cut into 1-inch lengths, and kept separate (about 2 pounds)
• 1/2 cup dry white wine
• 1/3 cup pitted black olives, such as Kalamata
• 1 lemon, juice of, freshly squeezed

• 4 (8 ounce)  swordfish steaks (1 inch thick)

Directions

1. 1

   In large skillet over medium heat, warm 1 tablespoon of the oil. Add garlic, red pepper flakes, a large pinch of salt and a few grinds of black pepper. Cook until fragrant, about 1 1/2 minutes.

2. 2

   Add the thicker broccoli rabe stems and wine, cover and cook until half-tender, 5 to 6 minutes.

3. 3

   Add rest of the broccoli rabe and cook, covered, for 6 more minutes, until very tender.

4. 4

   Uncover pan, add olives, and cook for a few more minutes to evaporate remaining liquid.

5. 5

   Stir in lemon juice, and season with salt and pepper. Drizzle with another tablespoon of olive oil and set aside to keep warm, or heat gently just before serving.

6. 6

   Heat large skillet over medium-high heat for 2 minutes. Season swordfish steaks with salt and pepper.

7. 7

   Drizzle each with 1/2 tablespoon of olive oil per side (4 tablespoons total). Place the fish in the hot skillet and cook for 4 to 6 minutes on each side.

8. 8

   Serve immediately, with the broccoli rabe.