Swordfish with capers, olives and tomatoes (pesce spada alla ghiotta)

Ingredients

• 800 g - 1 kg (1.8 - 2.2 lbs) swordfish fillets (approximately 6 large fillets)
• ½ cup (125 ml) olive oil, divided
• 3 cloves garlic, minced
• 3 cups cherry tomatoes
• ½ tsp crushed red pepper flakes
• 1 cup mixed green and black olives
• ¼ cup capers
• 2 cups (500 ml) chicken stock
• 1½ tbsp (30 ml) butter
• Chopped parsley, to garnish

Instructions

1. Season swordfish fillets with salt and pepper.

2. Heat 1½ tbsp (30 ml) of olive oil in a nonstick frying pan (skillet) over medium-high heat. Cook swordfish until browned on both sides (about 3 minutes each). Remove fillets from pan and set aside.

3. In the same pan, add the remaining olive oil and heat over medium-high, then add garlic, cherry tomatoes and crushed red pepper flakes. Cook for 3-4 minutes, until tomatoes are soft and blistered. Reduce heat to low, then add olives, capers and chicken stock and cook for 8-10 minutes.

4. Reduce heat to low and mix in butter. Add swordfish back to pan, cover, and cook for 3-4 minutes.

5. Put one fillet on each serving plate, pour a generous amount of sauce over top, and garnish with chopped parsley.