Pesce Spada Alla Messinese

Ingredients

Swordfish steaks

4 (about 6 ounces each)

Olive oil

4 tablespoons

Garlic

3 cloves, minced

Cherry tomatoes

2 cups, halved

Green olives

1/2 cup, pitted and sliced

Capers

2 tablespoons, rinsed and drained

White wine

1/2 cup

Fresh parsley

1/4 cup, chopped

Salt

to taste

Black pepper

to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Season the swordfish steaks with salt and pepper. Add the steaks to the skillet and cook for about 4 minutes on each side, or until they're just cooked through and golden brown. Remove the steaks from the skillet and set them aside on a plate.
3. In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
4. Add the halved cherry tomatoes, sliced green olives, capers, and white wine to the skillet. Bring the mixture to a simmer and cook for about 10 minutes, stirring occasionally, until the tomatoes start to break down and create a sauce.
5. Return the swordfish steaks to the skillet, spooning the tomato mixture over them. Cook for an additional 2 minutes, or until the swordfish is heated through and coated with the flavorful sauce.
6. Taste and adjust seasoning with salt and pepper if necessary. Garnish with freshly chopped parsley before serving.