Swordfish Stir Fry with Feta and Tomatoes

By Cartaphilus

This is a recipe my daughter made for me on my last birthday. If you like Greek food and seafood, this is for you...

Ingredients

• 1/2 pound green beans, trimmed and cut into 1-inch pieces
• 1 pound swordfish
• 1 can (14.5-oz.) chopped tomatoes, drained, juice reserved
• 3 cloves garlic, peeled and minced
• 2 teaspoons crushed dried oregano
• 1/4 teaspoon ground black pepper
• 1/4 cup Kalamata olives, pitted and chopped
• 2 ounces feta cheese, crumbled

Preparation

Step 1

Steam green beans for about 5 minutes, or until barely tender. Drain and set aside. Rinse fish and pat dry. Trim off any skin and remove any bones, using tweezers or pliers, if necessary. Cut into 3/4-inch cubes and set aside. In a wok or large skillet over medium heat, combine green beans, tomatoes with juice, garlic, oregano and pepper. Increase heat to medium-high and cook 5 minutes, stirring frequently. Add fish and stir-fry until mostly opaque, but still barely translucent at the very center, 5 to 7 minutes, depending on the thickness of fish. Stir in olives and heat through. Transfer to a warmed serving dish and sprinkle feta evenly over top before serving. Serving Size: 4