Name: Swordfish Steaks with Olive-Pistachio Sauce and Potatoes
Yield: 8 servings
Ingredients: 2½ pounds small Yukon Gold potatoes, scrubbed; 4 tablespoons plus ⅓ cup extra-virgin olive oil; Kosher salt; 4 1-inch-thick swordfish steaks (about 3 pounds total); 1 cup Castelvetrano olives, pitted, crushed; ¼ cup finely chopped unsalted roasted pistachios; ¼ cup finely chopped tarragon; 1 garlic clove, finely grated; ½ lemon; Freshly ground black pepper

Swordfish Steaks with OlivePistachio Sauce and Potatoes

Photo by Chelsie Craig, styling by Judy Mancini

This briny, bright sauce is just what you need to liven up almost any kind of fish. We like to use Castelvetrano for their rich, buttery flavor, but any olive will work.

Recipe notes