Swordfish can be cooked in a countless thousand ways and in a short time. 

We have pan-fried it here with some cherry tomatoes, black olives, garlic and oregano.


Serves 4, Preparation time: 10 minutes, Cooking time: 15 minutes

  • 4 slices of fresh or frozen swordfish
  • Ripe cherry tomatoes, a handful
  • Dried oregano, 1 tablespoon
  • 1 minced garlic
  • a handful of pitted black olives, chopped
  • 4 tablespoons of Olive Oil
  • salt and freshly ground black pepper, to taste



Chop the garlic clove, chop the olives and dice the tomatoes.

Prepare the sauce base by heating 4 tablespoons of olive oil in a non-stick pan, brown the chopped garlic, add the chopped tomatoes, black olives, cook over a moderate heat.

Add the slice of swordfish, sprinkle its surface with the hot cooking juices so that it is well coated with all the flavourings, also to cook it first.

Cook for 5 minutes on a low heat, cover with a lid, keep cooking for a further minute, still on a low heat.

Turn off the flame, add a pinch of salt and ground black pepper, serve hot.




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