Swordfish With Olives Capers & Tomatoes Over Polenta Recipe

Cooking Directions

• STEP 1.Start by preparing the polenta according to the package instructions. Once cooked, set it aside.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add the swordfish steaks and cook for about 3-4 minutes on each side, or until they are cooked through.
• STEP 3.Remove the swordfish from the skillet and set it aside. In the same skillet, add the olives, capers, and tomatoes. Cook for about 5 minutes, or until the tomatoes start to soften and release their juices.
• STEP 4.Return the swordfish to the skillet and cook for an additional 2-3 minutes, or until everything is heated through.
• STEP 5.To serve, spoon the polenta onto plates and top with the swordfish, olives, capers, and tomatoes. Garnish with fresh parsley, if desired.
• STEP 6.Enjoy this delicious swordfish dish with a side of steamed vegetables or a fresh salad.

Cooking Tips

• Make sure to pat the swordfish steaks dry before cooking to ensure a nice sear.
• Feel free to adjust the amount of olives, capers, and tomatoes according to your taste preferences.
• For a spicier kick, add a pinch of red pepper flakes to the skillet when cooking the olives, capers, and tomatoes.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a skillet over medium heat until heated through.
• Serve the leftovers with freshly cooked polenta or crusty bread for a delicious meal.