GRILLED SWORDFISH WITH TOMATOES AND OLIVES

By á-209

Swordfish is one of the best fish to grill because it doesn’t fall apart easily. Don’t overcook it, as fish continues to cook a little after it is removed from the heat. Leftovers can be cut into chunks, reheated with sauce and served over risotto or pasta.

Ingredients

• 1 1/2 lbs swordfish steaks, about 3/4 inch thick
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1 tbsp chopped fresh rosemary or thyme tomatoes
• 2 tbsp extra virgin olive oil
• 2 cloves garlic, finely chopped
• 3 cups cherry tomatoes, red and yellow if possible
• 1/2 cup pitted kalamata olives
• 2 tbsp shredded fresh basil

Preparation

Step 1

1. Marinate swordfish in olive oil, salt and rosemary for about one hour in the refrigerator.

2. Heat oil in a large deep skillet and add garlic. Cook gently about 1 minute until fragrant and add tomatoes. Cook 5 to 10 minutes until tomatoes burst and become saucy. Do not let garlic brown — add a few tablespoons of water if necessary. Add olives, season with salt and pepper.

3. Just before serving, heat barbecue, grill pan or heavy skillet. Cook swordfish 3 to 4 minutes per side until just cooked through. Serve with tomatoes and sprinkle with basil.

Makes 4 to 5 servings