SEARED SWORDFISH WITH
STEWED SICILIAN-STYLE BROCCOLI RABE

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, or to taste
Coarse sea salt or kosher salt and freshly ground black pepper
2 bunches of broccoli rabe (about 2 pounds), leaves removed; thicker stems peeled, cut into 1-inch lengths, and kept separate
1/2 cup dry white wine
1/3 cup pitted black olives, such as Kalamata
Freshly squeezed juice of 1 lemon
4 swordfish steaks (8 ounces each, 1 inch thick)

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

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

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

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

Stir in the 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.

TO PREPARE THE SWORDFISH:
Heat large skillet over medium-high heat for 2 minutes. Season the swordfish steaks with salt and pepper. 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. Serve immediately, with the broccoli rabe.

Servings: 4
Adapted from source: Chef, Interrupted: Delicious Chefs' Recipes That You Can Actually Make at Home by Melissa Clark