Mediterranean Swordfish

Name: Mediterranean Swordfish
Yield: 2 servings
Cuisine: American
Ingredients: 2 swordfish steaks 3/4” thick (8-10 oz. each); 1/2 cup olive oil, divided; Dash salt, pepper, and thyme; 1 cup fennel bulb, chopped; 1 medium onion, sliced, 2” pieces; 1 garlic clove, peeled and smashed; 1 can (14.5 oz.) chopped tomatoes, juices drained; 1 can (6 oz.) black pitted olives, drained, halved; 1 tbs. capers, drained (optional); Dash tarragon, coriander, & oregano; 2 tbs. fresh basil leaves, cut or snipped into thin threads

Rick M @RickM_PTC

PTC, GA.

A quick and easy go-to recipe, that finicky, non-fish lovers would like. You can substitute with a variety of firm fish fillets. Cooking times will vary, perhaps to a slightly shorter length depending upon thickness and fillet type.

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Ingredients

2 servings

2swordfish steaks 3/4” thick (8-10 oz. each)
1/2 cupolive oil, divided
Dashsalt, pepper, and thyme
1 cupfennel bulb, chopped
1medium onion, sliced, 2” pieces
1garlic clove, peeled and smashed
1 can (14.5 oz.)chopped tomatoes, juices drained
1 can (6 oz.)black pitted olives, drained, halved
1 tbs.capers, drained (optional)
Dashtarragon, coriander, & oregano
2 tbs.fresh basil leaves, cut or snipped into thin threads

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Steps

1

Preheat an outdoor grill to medium – high heat.
2

Place the swordfish steaks on a plate and drizzle with olive oil. Season the steaks and place in the refrigerator for 15 minutes.
3

In a large frying pan (with a lid), heat the olive oil and sauté the fennel and onion on medium heat until soft. Add garlic and heat for 30 seconds.
4

Add the tomatoes, black olives, capers, and herbs. Reduce the heat and simmer.
5

Place the swordfish steaks on the well-oiled grill grates and sear for 2 minutes per side.
6

Remove from the grill and add the steaks to the pan on the stove and cover. Simmer this for 15 minutes per side.
7

Swordfish steaks are done when you can slightly flake with a fork or internal temp is ~125˚.
8

Carefully transfer the steaks (using a spatula) directly to serving plates on top of a bed of rice. Add the pan ingredients on top and serve with a side of sauté garlic flavored green vegetables.