How to Cook SPICY SWORDFISH That Will Teleport You to Sicily

By Vincenzo's Plate · 30 min

Ingredients

Instructions

1. Cut the cherry tomatoes in half lengthwise, or into quarters if they are large.
2. Finely chop the chili, if using.
3. Set a large pan over low heat, add a generous amount of olive oil and a splash of water.
4. Add the crushed garlic and stir with a wooden spoon, then add the tomatoes and half the chili and keep stirring.
5. Gently press the tomatoes with a potato masher to release their juice, taking care not to turn them into a purée.
6. Press the olives with your hands to release their flavour, then add them to the pan with the capers.
7. Add some parsley, a pinch of salt and pepper, and stir well.
8. Lay the swordfish steaks in the pan, season the tops with a pinch of salt and a generous amount of pepper, and cover so the fish steams.
9. After 3.5 minutes, flip the swordfish with a slotted turner and tongs. Spoon the sauce, olives and tomatoes over the steaks so they are well coated.
10. Add the remaining parsley and chili and cook for another 3.5 minutes. Lower the heat if you think it may dry out.
11. Take off the heat as soon as the time is up, since the fish keeps cooking and can dry out quickly.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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