Ease of preparation: Easy
Yield: 4-6 servings
Ingredients:
800g – 1 kg (1.8 – 2.2 lbs) swordfish fillets (approximately 6 large fillets)
½ cup (120 ml) olive oil, divided
3 cloves garlic, minced
3 cups (720 ml) cherry tomatoes
½ teaspoon (2.5 ml) crushed red pepper flakes
1 cup (240 ml) mixed green and black olives
¼ cup (60 ml) capers
2 cups (480 ml) chicken stock
2 tablespoons (30 ml) butter
Salt and pepper
Chopped parsley, to garnish
Method:
Season swordfish fillets with salt and pepper.
Heat 2 tablespoons (30 ml) of olive oil in a nonstick skillet over medium-high heat. Cook swordfish until browned on both sides (about 3 minutes each). Remove fillets from pan and set aside.
In the same pan, add the remaining olive oil and heat over medium-high, then add garlic, cherry tomatoes, and crushed red pepper flakes. Cook for 3-4 minutes, until tomatoes are soft and blistered. Reduce heat to low, then add olives, capers, and chicken stock and cook for 8-10 minutes.
Reduce heat to low and mix in butter. Add swordfish back to pan, cover, and cook for 3-4 minutes.
Put one fillet on each serving plate, pour a generous amount of sauce over top, and garnish with chopped parsley.
Buon appetito!
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