Step-by-Step Guide to Prepare Perfect Swordfish with Cherry Tomatoes and Olives

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Swordfish with Cherry Tomatoes and Olives

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There are all kinds of things that you can do to get healthy. Not all of them necessitate fancy gym memberships or restrained diets. It is the little things you choose on a daily basis that really help you with weight loss and becoming healthy. Being intelligent about the decisions you make each day is a start. Trying to get in as much exercise as possible is another. The numbers on the scale aren't the only indication of your healthfulness. It has more to do with making your body as strong as it can be.

We hope you got benefit from reading it, now let's go back to swordfish with cherry tomatoes and olives recipe. To make swordfish with cherry tomatoes and olives you need 8 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Swordfish with Cherry Tomatoes and Olives:

  1. Use of Swordfish steak (150 gm each, 300gm per portion).
  2. Get of anchovies in oil.
  3. Get of cherry tomatoes, cut in halves.
  4. Prepare of olives.
  5. Take of olive oil.
  6. Provide of Oregano.
  7. Use of Salt and pepper.
  8. Get of Lemon (optional).

Steps to make Swordfish with Cherry Tomatoes and Olives:

  1. 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..
  2. We use this kind of salted anchovies..
  3. Add oregano as much as you want..
  4. Add fish and cook for another 2 minutes by covering it. Turn the fish to the other side, cook for 2 minutes again, covered..
  5. Add salt and pepper to taste. Don't overcook, at least don't let both sides become too brown..
  6. Serve hot. You can squeeze some lemon on it..
  7. Another version with cubed large tomatoes..

Separately sauté cherry tomatoes and other ingredients until the tomatoes have softened and are beginning to release their juices. Plate up swordfish and spoon cherry tomatoes on top. Garnish with a light drizzle of extra virgin olive oil. Recipe provided by Paolo Patane of Gusto Bar & Kitchen. With a hit of garlic & lemon.

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