Sautéed Swordfish with Fresh Tomato Sauce

 

Ingredients (Serves 2)

Swordfish: 2 fillets

Salt: A pinch

Flour: As needed

Tomato: 1/2

Black olives (pitted): 3–4

Herb salt: A pinch

Coarsely ground black pepper: A pinch

Garlic (sliced): 1 clove

Olive oil: As needed

Parsley (for garnish): As needed

[Preparation]

Sprinkle the swordfish with salt and let it sit for 10 minutes. Pat dry with a paper towel and lightly coat with flour.

Remove the stem from the tomato and cut it into 1cm cubes. Cut the black olives into 3–4 pieces each.

[Instructions]

1. Heat olive oil and garlic in a frying pan over medium heat; once fragrant, add the swordfish. Cook until both sides are lightly browned, then transfer to a serving dish.

2. Add a little more olive oil to the same pan, then add the tomato and black olives and cook over medium heat. Once heated through, season with herb salt and coarsely ground black pepper. Pour the mixture over the swordfish and garnish with parsley.