Hey everyone, it is me again, Dan, 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. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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. Cook this and you will win the dinner lottery!
Swordfish with Cherry Tomatoes and Olives is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Swordfish with Cherry Tomatoes and Olives is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can have swordfish with cherry tomatoes and olives using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Swordfish with Cherry Tomatoes and Olives:
- Get Swordfish steak (150 gm each, 300gm per portion)
- Take 5 anchovies in oil
- Make ready 1 cup cherry tomatoes, cut in halves
- Prepare 1 cup olives
- Take 2 tbsp olive oil
- Get Oregano
- Take to taste Salt and pepper
- Take Lemon (optional)
How to prepare Southern Italian swordfish steak recipe. As mentioned above, to prepare this simple and delicious recipe we need fresh swordfish steaks, cherry tomatoes, capers, olives, garlic, and parsley. If you prefer a spicy taste, you can also add some chili flakes. Easy to make the only thing I left out is the hot red pepper flakes as I can't eat Hot.
Steps to make Swordfish with Cherry Tomatoes and Olives:
- 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.
- We use this kind of salted anchovies.
- Add oregano as much as you want.
- Add fish and cook for another 2 minutes by covering it. Turn the fish to the other side, cook for 2 minutes again, covered.
- Add salt and pepper to taste. Don't overcook, at least don't let both sides become too brown.
- Serve hot. You can squeeze some lemon on it.
- Another version with cubed large tomatoes.
I also used both green and black olives. I served with a simple tomato/feta salad and rice pilaf. Feel free to double or triple the olive and caper sauce if making more fish. Swordfish with Olives and Capers Joseph De Leo This dish, based on one from the book My Calabria , matches meaty swordfish steaks with a rustic, briny sauce of tomatoes, olives, and capers. Stir tomatoes, balsamic vinegar, extra virgin olive oil, basil, cayenne pepper, salt, and black pepper together in a bowl.
So that is going to wrap it up for this exceptional food swordfish with cherry tomatoes and olives recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
