Swordfish with tomatoes, olives, and capers

Name: Swordfish with tomatoes, olives, and capers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 SERVINGS
Cuisine: Italská kuchyně
Ingredients: 2 swordfish steaks, 180–220 g each; 2 tablespoons olive oil; 1 small onion; 2 cloves garlic; 1 can peeled tomatoes; 2 tablespoons small capers or 4 large ones; handful of pitted black Kalamata olives; ½ teaspoon dried oregano; pinch of ground nutmeg; chopped parsley; Salt to taste; Pepper to taste; 120 - 150 g couscous

2 SERVINGS

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INGREDIENTS

2 swordfish steaks, 180–220 g each
2 tablespoons olive oil
1 small onion
2 cloves garlic
1 can peeled tomatoes
2 tablespoons small capers or 4 large ones
handful of pitted black Kalamata olives
½ teaspoon dried oregano
pinch of ground nutmeg
chopped parsley
Salt to taste
Pepper to taste
120 - 150 g couscous

INSTRUCTIONS

1
Take the steaks out of the fridge 30 minutes beforehand to bring them to room temperature. Pat them dry, season with salt and ground pepper.
2
For the sauce, finely chop the onion, slice the garlic, cut large capers into smaller pieces (do not cut small ones), and halve the olives. Heat a little oil in a pan and sauté the onion and garlic over medium heat. Once the edges of the onion start to brown, add the tomatoes, capers, and olives. Season with salt and oregano. Cook over low heat for approximately 10 minutes.
3
Cook the couscous according to the package instructions; you can add a pinch of ground nutmeg.
4
In another pan, heat a little oil and reduce the heat by half. Place the swordfish steaks in the pan and sear for 2-3 minutes on each side, depending on the thickness of the fish. The fish cooks quickly to prevent it from drying out, similar to tuna.
5
Serve immediately with a lemon slice and chopped parsley.

Hana Pospíchalová

Hanka from the blog www.vkuchynishankou.cz has been dedicated to a healthy lifestyle for 13 years. For Rohlík, she creates amazing healthy recipes that are full of flair and delicious taste!