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

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We hope you got benefit from reading it, now let’s go back to swordfish with cherry tomatoes and olives recipe. You can cook swordfish with cherry tomatoes and olives using 8 ingredients and 7 steps. Here is how you do it.

The ingredients needed to cook Swordfish with Cherry Tomatoes and Olives:
  1. Use Swordfish steak (150 gm each, 300gm per portion)
  2. Use anchovies in oil
  3. Provide cherry tomatoes, cut in halves
  4. Prepare olives
  5. Provide olive oil
  6. Get Oregano
  7. You need Salt and pepper
  8. You need Lemon (optional)
Instructions 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.

Separately sauté cherry tomatoes and other ingredients until the tomatoes have softened and are beginning to release their juices. Plate up swordfish and spoon cherry tomatoes on top. Garnish with a light drizzle of extra virgin olive oil. Recipe provided by Paolo Patane of Gusto Bar & Kitchen. With a hit of garlic & lemon.

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