Clean Eats: Swordfish with Olives and Tomatoes

swordfishI like quick, simple and healthy when it comes to preparing dinners. Lots of times if it’s quick, it’s not healthy. But I found this delicious recipe on Food.com and have sworn by it for quick and easy weeknight dinners.

Ingredients

  • 3 tablespoons olive oil
  • 1 12-2lbs swordfish steaks, cut into 4 – 6 portions
  • salt & freshly ground black pepper
  • 2 -4 garlic cloves, finely chopped
  • 2 (15 ounce) cans tomatoes, with liquid or 2 cartons of fresh cherry tomatoes
  • 1cup black olives or 12 cup green olives (try not to use canned olives)
  • 14cup chopped parsley
  • 3 tablespoons 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.

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