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

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We hope you got insight from reading it, now let’s go back to swordfish with cherry tomatoes and olives recipe. 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 prepare Swordfish with Cherry Tomatoes and Olives:
  1. Prepare Swordfish steak (150 gm each, 300gm per portion)
  2. Get 5 anchovies in oil
  3. Take 1 cup cherry tomatoes, cut in halves
  4. Prepare 1 cup olives
  5. Take 2 tbsp olive oil
  6. Provide Oregano
  7. Take to taste Salt and pepper
  8. Use Lemon (optional)
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.

The key is to check the fish while in the oven, grill or pan, and remove just before you think it is done - looking for the fish to be slightly opaque and flaky. Fresh fish is a wonderful main course and makes a meal that. Heat oil in large heavy skillet over high heat. Season swordfish generously with salt and pepper. Sauté until browned on both sides.

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