Swordfish is one of those fish that can be cooked in a thousand ways and in a short time, with minimum effort and maximum yield. Here it is pan-seared with a simple Marinara sauce and black olives. Incidentally, ‘Marinara‘ is made just with tomatoes, fresh or sauce, garlic and oregano.
Depending on your tastebuds, you can make delicious additions.
One of the most curious ways to cook swordfish is certainly Sicilian-style. Have a look here: sicilian-swordfish
Serves 4, Preparation time: 15 minutes, Cooking time: 15 minutes
- 4 slices of fresh or frozen swordfish
- a generous handful of ripe cherry tomatoes
- Dried oregano, 1 tablespoon
- 1 clove of peeled and minced garlic
- a handful of pitted black olives, chopped
- 5 tablespoons EVOO – Extra Virgin Olive Oil
- salt and freshly ground black pepper, to taste
Chop the garlic clove and olives and dice the tomatoes.
Tip: you can also decide not to chop the cherry tomatoes and black olives and leave them whole.
Heat 5 tablespoons of EVOO in a frying pan, sauté the chopped garlic until slightly browned, then add chopped tomatoes, black olives, a pinch of dried oregano.
Cook over a moderate heat, when the sauce is almost ready, add swordfish and sprinkle its surface with the cooking juices so that it is well coated with flavours.
Cook for 5 minutes over a low heat, then sprinkle with dried oregano, cover with a lid and cook for a further 1 minute always over a low heat, a pinch of salt and black ground pepper and serve hot.