Swordfish with Olives and Tomatoes

Ingredients:

• 4 swordfish steaks (about 6 ounces each)

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1 cup cherry tomatoes, halved

• 1/2 cup green or black olives, pitted and sliced

• 1 teaspoon dried oregano

• 1 teaspoon red pepper flakes (optional)

• Salt and pepper to taste

• Fresh basil or parsley for garnish

• Lemon wedges for serving

  
  

Instructions:

1. Prepare the Swordfish: Pat the swordfish steaks dry with paper towels. Season both sides with salt and pepper.

2. Sear the Swordfish: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the swordfish steaks and cook for about 4-5 minutes on each side, or until cooked through and golden brown. Remove the swordfish from the skillet and set aside.

3. Sauté Garlic and Tomatoes: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and cook for about 30 seconds until fragrant. Then, add the halved cherry tomatoes, olives, oregano, and red pepper flakes (if using). Cook for about 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.

4. Combine and Serve: Return the swordfish to the skillet and spoon the tomato and olive mixture over the top. Cook for an additional 2-3 minutes to heat through.

5. Garnish: Garnish with fresh basil or parsley. Serve with lemon wedges for an extra burst of flavor.

   
   

Enjoy your flavorful Swordfish with Olives and Tomatoes!