Swordfish with cherry tomatoes and olives
Published on 5 March 2014
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Ingredients and method
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Ingredients for 1 person
1 thick swordfish steak
6 cherry tomatoes
1 garlic clove
20 pitted Taggiasca olives
Extra virgin olive oil
Salt and pepper
Oregano
I heat oil with garlic in a pan and quickly sauté tomatoes, olives and oregano.
I reserve them and remove garlic.
I reheat the pan, adding oil if needed.
I add the swordfish steak.
I cook quickly on both sides. Do not overcook, or it becomes dry and fibrous.
Just before cooking ends, I add tomatoes and olives, let flavours develop and season with salt and pepper.
A quick but delicious last-minute dish with very short cooking times.
1 thick swordfish steak
6 cherry tomatoes
1 garlic clove
20 pitted Taggiasca olives
Extra virgin olive oil
Salt and pepper
Oregano
I heat oil with garlic in a pan and quickly sauté tomatoes, olives and oregano.
I reserve them and remove garlic.
I reheat the pan, adding oil if needed.
I add the swordfish steak.
I cook quickly on both sides. Do not overcook, or it becomes dry and fibrous.
Just before cooking ends, I add tomatoes and olives, let flavours develop and season with salt and pepper.
A quick but delicious last-minute dish with very short cooking times.
Original source: https://incucinaconlilly.com/2014/03/05/pesce-spada-pomodorini-e-olive/
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