Sicilian Swordfish


  • 3 big slices of Swordfish
  • 200g of Cherry Tomatoes
  • 2 spoon of Black Olives
  • 1 spoon of Capers
  • 2 cloves of Garlic
  • Olive Oil
  • Salt


Carefully wash the capers.

Cut the cherry tomatoes in half and put them in a bowl with salt. Leave it for a few minutes and afterwards drain the water.

In a big pan add three spoons of olive oil, garlic (cut roughly in big pieces) and the capers. Fry for a few minutes at medium heat.

Add the tomatoes, the olives and the fish (if you want you can cut it in half).

Cook it at high heat for a few minutes and flip it; the swordfish cooks quickly, when it is ready it gets white and tender (it takes around 10-15 minutes). Add a pinch of salt and serve.

Leave a comment

Please note, comments must be approved before they are published