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Swordfish with Tomato & Olives
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Serves 2
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| 2-8 oz. |
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Swordfish, steaks, skinned |
| 1 cup |
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Ripe tomatoes, peeled, seeded, and chopped |
| 1/2 cup |
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Burgundy Olives ™, whole |
| 2 tbsp |
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Extra virgin olive oil |
| 1 tbsp |
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Garlic, minced |
| 1 tbsp |
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Fresh basil, minced |
| 1 tbsp |
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Fresh mint, minced |
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Salt & pepper to taste |
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| To Prepare: |
| 1. |
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Season swordfish with salt and pepper. |
| 2. |
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Heat 1 Tbsp olive oil in a skillet over medium high heat. |
| 3. |
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Sear the swordfish on both sides, about 2-3 minutes per side. Remove from pan and keep warm. |
| 4. |
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Lower heat, add 1 Tbsp. olive oil and garlic to hot pan. Cook until translucent, about 1 minute. |
| 5. |
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Add tomatoes, olives and herbs. Cook for just a minute, stirring occasionally. |
| 6. |
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To serve, place swordfish on plates; coat with tomato and olive sauce. |
| 7. |
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Garnish with minced fresh basil and mint. |
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Back to Main Recipe Menu |
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