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

Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, swordfish with cherry tomatoes and olives. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Slice the swordfish and serve it with the spring onions and marinated tomatoes. Top with oregano and serve with lemon This is delicious! I had fresh cherry tomatoes and it worked great to give them a head start as others suggested.

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

To get started with this recipe, we have to prepare a few components. 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. Take Swordfish steak (150 gm each, 300gm per portion)
  2. Make ready 5 anchovies in oil
  3. Get 1 cup cherry tomatoes, cut in halves
  4. Take 1 cup olives
  5. Get 2 tbsp olive oil
  6. Prepare Oregano
  7. Make ready to taste Salt and pepper
  8. Take Lemon (optional)

Season swordfish generously with salt and pepper. Sauté until browned on both sides. Directions Sprinkle both sides of fish with salt and. Place swordfish on rack; brush with olive oil.

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.

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. This version has the addition of olives, which add a tanginess to the bruschetta as well as heart-healthy monounsaturated. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the.

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