Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, swordfish with cherry tomatoes and olives. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Slice the swordfish and serve it with the spring onions and marinated tomatoes. Add swordfish to pan and top with some of the tomatoes and sauce. Top with oregano and serve with lemon This is delicious!
Swordfish with Cherry Tomatoes and Olives is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Swordfish with Cherry Tomatoes and Olives is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must 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 it.
The ingredients needed to make Swordfish with Cherry Tomatoes and Olives:
- Get Swordfish steak (150 gm each, 300gm per portion)
- Get 5 anchovies in oil
- Make ready 1 cup cherry tomatoes, cut in halves
- Get 1 cup olives
- Prepare 2 tbsp olive oil
- Take Oregano
- Take to taste Salt and pepper
- Make ready Lemon (optional)
Place swordfish on rack; brush with olive oil. Season swordfish generously with salt and pepper. Sauté until browned on both sides. Swordfish is a great fish for cutting into thick steaks, the only drawback being its tendency to dry out during cooking.
Instructions to make Swordfish with Cherry Tomatoes and Olives:
- 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.
- We use this kind of salted anchovies.
- Add oregano as much as you want.
- Add fish and cook for another 2 minutes by covering it. Turn the fish to the other side, cook for 2 minutes again, covered.
- Add salt and pepper to taste. Don't overcook, at least don't let both sides become too brown.
- Serve hot. You can squeeze some lemon on it.
- Another version with cubed large tomatoes.
In this recipe, inspired by one originating up the coast in neighboring Portugal, the steaks roast in the oven along with a rich sauce of onion, tomato, anchovy and olive oil. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Directions Sprinkle both sides of fish with salt and. Add the drained tomatoes, smashing them in the pan with a fork, plus the salt and pepper. Prepare a grill with hot coals.
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