Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, swordfish with cherry tomatoes and olives. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Pour olive oil in a non stick skillet or pan. Swordfish steaks cherry tomatoes, olives, capers, parsley, a drizzle of oil and a clove of garlic. Slice the swordfish and serve it with the spring onions and marinated tomatoes.
Swordfish with Cherry Tomatoes and Olives is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Swordfish with Cherry Tomatoes and Olives is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook swordfish with cherry tomatoes and olives using 8 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Swordfish with Cherry Tomatoes and Olives:
- Get Swordfish steak (150 gm each, 300gm per portion)
- Make ready 5 anchovies in oil
- Prepare 1 cup cherry tomatoes, cut in halves
- Prepare 1 cup olives
- Take 2 tbsp olive oil
- Make ready Oregano
- Get to taste Salt and pepper
- Prepare Lemon (optional)
Tomatoes, pine nuts, olives and raisins - a perfect match for fish! Top with oregano and serve You can use fresh cherry tomatoes in the article about her cooking on vacation, she says to give them a head start and get blistered, then toss in swordfish. A Fish With Tomatoes & Olives recipe that will become a family weeknight staple! She would squeeze grape tomatoes (or sometimes she'd use cherry tomatoes), and burst them into the pan, which would create one of the best, most delicious smells coming out of her kitchen.
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.
This Italian swordfish recipe is popular in both Sicily and Calabria, and sees the steaks served on a bed of tomatoes, anchovies, capers, pine nuts and raisins. Lightly heated with collapsing cherry tomatoes, the sauce is the perfect accompaniment to the meaty yet delicate flavour of the swordfish. Looking for a delicious olive oil cake recipe? Try my moist and zesty Spanish olive oil cake with lemon and ground almonds. Penne Pasta in Creamy Vodka Tomato Sauce with Mushrooms - make your own vodka sauce from scratch!
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