Swordfish Stir Fry with Feta and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Sounds good Ingredients:
1/2 pound green beans, trimmed and cut into 1-inch pieces |
1 pound fresh swordfish steak |
14 1/2 oz. chopped tomatoes, drained, juice reserved |
3 cloves garlic, peeled and minced |
2 teaspoons oregano, crushed dried |
1/4 teaspoon ground black pepper |
1/4 cup kalamata olives, pitted and chopped |
2 ounces feta cheese, crumbled |
Directions:
1. Steam green beans for about 5 minutes, or until barely tender. Drain and set aside. Rinse fish and pat dry. Trim off any skin and remove any bones, using tweezers or pliers, if necessary. Cut into 3/4-inch cubes and set aside. In a wok or large skillet over medium heat, combine green beans, tomatoes with juice, garlic, oregano and pepper. Increase heat to medium-high and cook 5 minutes, stirring frequently. Add fish and stir-fry until mostly opaque, but still barely translucent at the very center, 5 to 7 minutes, depending on the thickness of fish. Stir in olives and heat through. Transfer to a warmed serving dish and sprinkle feta evenly over top before serving.
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