Mediterranean Swordfish With Tomatoes and Olives

Submitted by MISSIB

"Here is another for Worldwide for ZWT3 but I have made this and it was delish. Easy to make the only thing I left out is the hot red pepper flakes as I can't eat "Hot". I also used both green and black olives. I served with a simple tomato/feta salad and rice pilaf. QUICK, EASY AND DELISH!"

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 4

ingredients

• 44.37 ml olive oil
• 680.38-907.18 g swordfish steaks, cut into 4 - 6 portions
• salt & freshly ground black pepper
• 2-4 garlic cloves, finely chopped
• 2 (850.48 g) can tomatoes, with liquid
• 118.29 ml black olives or 118.29 ml green olives
• 59.14 ml chopped parsley
• 44.37 ml capers, drained
• hot red pepper flakes (optional)

directions

1. Heat oil in large heavy skillet over high heat.
2. Season swordfish generously with salt and pepper.
3. Sauté until browned on both sides.
4. Transfer fish to a platter.
5. Add remaining ingredients to skillet and reduce heat and simmer 5 minutes.
6. Transfer fish to the sauce and cook, turning once until the fish is firm to the touch and cooked through, about 5 minutes.

Reviews

[mandagirl]

This is delicious! Reminded me of Swordfish Puttanesca that I've gotten in restaurants.