How delicious is Mediterranean-style swordfish in a pan, the bread dunk is guaranteed, easy and quick, prepared in just a few minutes. It is a tasty, cheerful, and colorful dish, great to serve at the table, thanks to the chromatic mix of red and yellow cherry tomatoes, all enhanced with the aroma of fresh basil, capers, and olives. I didn’t use Taggiasca olives, nor Calabrian olives, but Leccino olives, which are not from Lecce, but Sicilian. I discovered them by chance and fell in love with them, and now I use them in all my dishes; they pleasantly enrich every dish I prepare. So, what to say, let’s go to the recipe and make it right away, it’s delicious.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Mediterranean-Style Swordfish in a Pan
- 1 steak swordfish
- 3 red cherry tomatoes
- 3 yellow cherry tomatoes
- 5 salted capers
- 10 Leccino olives
- to taste salt
- to taste basil
- to taste olive oil
- to taste white wine
- to taste black pepper
Tools to Prepare Mediterranean-Style Swordfish
- 1 Cutting Board
- 1 Knife
- 1 Small Bowl
- 1 Glass
- 1 Pan
- 1 Plate
Steps to Prepare Mediterranean-Style Swordfish
In a pan, heat olive oil and sear the swordfish with a little salt and black pepper on both sides. Sear for a minute and set aside.
Cut the washed tomatoes in half on a cutting board. I always use my handy bamboo cutting board. Soak the capers. In the pan where we seared the swordfish, if needed, add a little more oil. I forgot, but I recommend adding a clove of garlic, then add the tomatoes with rinsed capers and olives, a little salt, and sauté on high heat.
Leave it on the stove for a minute or two, then add a little wine and the swordfish, let it flavor for another minute together, at the end add some finely chopped basil by hand and ready to serve, prepare the bread for dunking.
