Swordfish with Cherry Tomatoes and Olives
Swordfish with Cherry Tomatoes and Olives

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, swordfish with cherry tomatoes and olives. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Swordfish with Cherry Tomatoes and Olives is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Swordfish with Cherry Tomatoes and Olives is something that I’ve loved my entire life.

Cook, stirring occasionally, for about a minute; add the tomatoes and bring to a boil. In the same pan, add the remaining olive oil and heat over medium-high, then add garlic, cherry tomatoes and crushed red pepper flakes. Swordfish with Cherry Tomatoes and Olives. How to prepare Southern Italian swordfish steak recipe.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook swordfish with cherry tomatoes and olives using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Swordfish with Cherry Tomatoes and Olives:
  1. Get Swordfish steak (150 gm each, 300gm per portion)
  2. Get 5 anchovies in oil
  3. Get 1 cup cherry tomatoes, cut in halves
  4. Take 1 cup olives
  5. Take 2 tbsp olive oil
  6. Take Oregano
  7. Take to taste Salt and pepper
  8. Get Lemon (optional)

I served with a simple tomato/feta salad and rice pilaf. Tomatoes, pine nuts, olives and raisins - a perfect match for fish! You are looking for a bright, somewhat raw tomato taste, but not watery. NJ tomatoes are here and I have been picking the cherry and grape tomatoes out of my garden.

Steps to make Swordfish with Cherry Tomatoes and Olives:
  1. Pour olive oil in a non stick skillet or pan. Don't heat up yet. Add tomatoes, anchovies and olives. Heat up and cook for 2 minutes.
  2. We use this kind of salted anchovies.
  3. Add oregano as much as you want.
  4. Add fish and cook for another 2 minutes by covering it. Turn the fish to the other side, cook for 2 minutes again, covered.
  5. Add salt and pepper to taste. Don't overcook, at least don't let both sides become too brown.
  6. Serve hot. You can squeeze some lemon on it.
  7. Another version with cubed large tomatoes.

You are looking for a bright, somewhat raw tomato taste, but not watery. NJ tomatoes are here and I have been picking the cherry and grape tomatoes out of my garden. Sometimes I eat them before I even get inside. Other times, I bring them in and make this pan roasted swordfish recipe. Swordfish is a firm, dense, meaty fish that has a mild sweet flavor.

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