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

Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, swordfish with cherry tomatoes and olives. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Swordfish, with its meaty texture and strong (not in a bad way) flavor, can stand up to other robust seasonings like these. In its place, choose another firm-fleshed type, such as cod, halibut, or salmon. How would you rate Swordfish Steaks with Cherry Tomatoes and Capers? Place swordfish on rack; brush with olive oil.

Swordfish with Cherry Tomatoes and Olives is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Swordfish with Cherry Tomatoes and Olives is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook swordfish with cherry tomatoes and olives using 8 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Swordfish with Cherry Tomatoes and Olives:
  1. Make ready Swordfish steak (150 gm each, 300gm per portion)
  2. Make ready 5 anchovies in oil
  3. Take 1 cup cherry tomatoes, cut in halves
  4. Take 1 cup olives
  5. Prepare 2 tbsp olive oil
  6. Prepare Oregano
  7. Make ready to taste Salt and pepper
  8. Prepare Lemon (optional)

Brush the swordfish with olive oil, and sprinkle with salt and pepper. Place the sauce on the bottom of a plate, arrange the swordfish on top, and garnish with basil leaves. Serve hot or at room temperature. This Italian swordfish recipe is popular in both Sicily and Calabria, and sees the steaks served on a bed of tomatoes, anchovies, capers, pine nuts and raisins.

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.

Serve hot or at room temperature. This Italian swordfish recipe is popular in both Sicily and Calabria, and sees the steaks served on a bed of tomatoes, anchovies, capers, pine nuts and raisins. Lightly heated with collapsing cherry tomatoes, the sauce is the perfect accompaniment to the meaty yet delicate flavour of the swordfish. This flavorful, meaty swordfish recipe is served with a twist on a classic Italian tomato bruschetta recipe. It is traditionally made of tomatoes and served over grilled bread.

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