Pesce Spada alla Siciliana - Sicilian style Swordfish
- 2 fresh swordfish fillets, about 1/4lb. Each
- 3/4lb. Cherry tomatoes
- 2oz. Of pitted green olives
- 1 garlic clove
- Extra virgin olive oil
- 10g. Pine nuts
- Salt and pepper
Remove the cherry tomatoes from the vine, rinse and dry them, then cut them in half. In a large pan pour the oil and drop a whole peeled clove of garlic in. After a couple of minutes you can add the chopped tomatoes.
Season with salt and oregano and let them cook for about 10 minutes. In the meantime cut the pitted olives in smaller sections and add to the tomato pan.
Remove the garlic clove and add the swordfish. Let the swordfish cook on one side for a couple minutes and turn on the other side, cover the pan with a lid and let cook for 2-3 minutes.
While waiting for the swordfish to cook, flash toast the pine nuts in a small pan, be careful not to burn them!
When the swordfish is ready, sprinkle black pepper and toasted pine nuts on top, Serve piping hot!