Pan-Seared Swordfsh With Black Olives and Cherry Tomatoes
This recipe is just a guideline, feel free to play with it.
1 lb. thick-sliced swordfish, belly is good
1 cup cherry tomatoes, halved
1/2 cup pitted and chopped kalamata olives
1/2 cup each chopped fresh basil and parsley
1 lemon, 1/2 cut into thin rings and seeded, the other half for squeezing juice at end of cooking
2 Tbsp. olive oil
Salt and pepper to taste
Swordfish are found around the world in tropical, temperate, and sometimes cold waters of the Atlantic, Indian, and Pacific Oceans. North Atlantic swordfish annually migrate thousands of miles along the eastern seaboard of the United States and Canada. They are one of the fastest and largest predators in the ocean, capable of swimming up to 50 miles per hour, thanks to their beautifully streamlined bodies.