Prepare the sauce using the above measurements.

Season the swordfish with salt and pepper, coat with cornstarch, and fry until crispy. Once done, transfer to a plate.

Peel and seed the tomato.

Next, in a pan with olive oil, sauté the minced garlic and onion.

Once cooked, add the tomato. When both are cooked, add the prepared sauce. (Keep the heat low at all times.)

Pour the cooked tomato and onion over the previously fried swordfish.

Squeeze lemon juice over the top, drizzle generously with olive oil, and garnish with herbs to finish.