Mediterranean Swordfish With Tomatoes and Olives |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Easy to make the only thing I left out is the hot red pepper flakes as I can't eat Hot . I also used both green and black olives. I served with a simple tomato/feta salad and rice pilaf. QUICK, EASY AND DELISH. Ingredients:
3 tablespoons olive oil |
1 1/2-2 lbs swordfish steaks, cut into 4 - 6 portions |
salt & freshly ground black pepper |
2 -4 garlic cloves, finely chopped |
2 (15 ounce) cans tomatoes, with liquid |
1/2 cup black olives or 1/2 cup green olives |
1/4 cup chopped parsley |
3 tablespoons capers, drained |
hot red pepper flakes (optional) |
Directions:
1. Heat oil in large heavy skillet over high heat.
2. Season swordfish generously with salt and pepper.
3. Sauté until browned on both sides.
4. Transfer fish to a platter.
5. Add remaining ingredients to skillet and reduce heat and simmer 5 minutes.
6. Transfer fish to the sauce and cook, turning once until the fish is firm to the touch and cooked through, about 5 minutes.
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