Olive and Tomato Swordfish

Name: Olive and Tomato Swordfish
Yield: 6 servings
Ingredients: 1/4 cup (60 mL) olive oil; 1 tbsp (15 mL) chopped fresh rosemary; 2 tbsp (30 mL) chopped fresh basil; 8 garlic cloves finely chopped; 6 5 oz (150 g) swordfish steaks; Arugula leaves or other seasonal greens; 1 tbsp (15 mL) chopped fresh chives; Olive and Tomato Butter; 1/4 cup (60 mL) melted butter; 2 garlic cloves finely chopped; 2 tbsp (30 mL) tarragon wine vinegar; 20 pitted green olives chopped; 3 tomatoes seeded and chopped; 1/2 medium onion chopped; Pepper to taste

This is the Olive and Tomato Swordfish recipe.

Prep: 15 min
Cooking: 6 min
Refrigeration: 8 h

Yields 6 servings

Ingredients

1/4 cup (60 mL) olive oil
1 tbsp (15 mL) chopped fresh rosemary
2 tbsp (30 mL) chopped fresh basil
8 garlic cloves finely chopped
6 5 oz (150 g) swordfish steaks
Arugula leaves or other seasonal greens
1 tbsp (15 mL) chopped fresh chives
Olive and Tomato Butter
1/4 cup (60 mL) melted butter
2 garlic cloves finely chopped
2 tbsp (30 mL) tarragon wine vinegar
20 pitted green olives chopped
3 tomatoes seeded and chopped
1/2 medium onion chopped
Pepper to taste

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Preparation

In bowl, combine olive oil, rosemary, basil and minced garlic. Mix well and pour over swordfish steaks in large ovenproof dish. Marinate all night in refrigerator.

In skillet, sauté marinated swordfish steaks for 3 minutes, on each side, over medium-high. Serve steak on bed of arugula leaves and top with Olive and Tomato Butter. Sprinkle with fresh chives and accompany with green vegetables.