Pan-Seared Swordfish with Tomatoes, Olives, and Capers

1. 1

   Put the oil in a deep skillet, preferably nonstick, over medium-high heat.

2. 2

   When the oil is hot, add the fish and brown it well, rotating and turning it as necessary and sprinkling it with salt and pepper; the process should take less than 10 minutes.

3. 3

   Turn off the heat and remove the fish.

4. 4

   Turn the heat to medium and add the garlic, capers, chiles, and olives.

5. 5

   Cook, stirring occasionally, for about a minute; add the tomatoes and bring to a boil.

6. 6

   Gently slide the fish into the sauce and cook, turning once, until it is tender, about 5 minutes more.

7. 7

   Taste and adjust the seasoning as necessary, then garnish and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.