Steps

1. Season 4 pieces of swordfish with salt and pepper. Pat dry any excess moisture and lightly coat the entire fish with all-purpose flour.
   🕒 01:46
2. Heat 2 tbsp of olive oil and half of the 2 tbsp of butter in a pan over medium-high heat. Sear the swordfish until golden brown on both sides. Remove the fish from the pan once browned. (Key Tip!) Since the fish will be simmered later, only sear the surface at high heat here.
   🕒 03:00
3. Wipe off any browned bits and excess oil remaining in the pan.
   🕒 04:10
4. Add olive oil to the pan and heat over medium heat. Add 1/2 clove of garlic and cook until fragrant.
   🕒 04:18
5. Once the garlic is aromatic, add 2 anchovy fillets and 3/4 tbsp of capers. Sauté without burning. (Key Tip!) Cook the garlic to release its aroma and draw out the flavors of anchovies and spices.
   🕒 04:31
6. Add 2 tbsp of chopped onion and sauté until translucent to bring out its sweetness.
   🕒 04:56
7. Add 1/3 tsp of oregano and 2 tbsp of chopped parsley. Sauté until fragrant. (Key Tip!) Dried oregano releases its aroma when heated.
   🕒 05:24
8. Add tomato sauce (or diced tomatoes, whole peeled tomatoes) as needed and a splash of water. Simmer to reduce the sauce.
   🕒 05:52
9. Taste and adjust seasoning with salt if needed.
   🕒 06:27
10. Return the seared swordfish to the pan. Spoon the sauce over the fish and simmer gently. (Key Tip!) Cook the fish slowly, allowing its flavors to meld into the sauce.
    🕒 06:51
11. Finally, add the remaining butter and let it melt, stirring gently to create a smooth, rich sauce. Add a little more water if the sauce is too thick.
    🕒 07:48
12. Plate the Swordfish Stewed in Tomato and Spices and serve.
    🕒 08:37