Chef Andre’s Swordfish Veracruz

Chef Andre’s Swordfish Veracruz

Chef Andre’s Swordfish Veracruz

Serves: 2
 
This is the perfect go-to meal on any busy night of the week. It’s so simple, yet offers earthy elegance, thanks to its Spanish origins. Serve it with a simple pasta or brown rice on the side.
Ingredients
  • 2 TBSP EXTRA VIRGIN OLIVE OIL
  • 2 SWORDFISH STEAKS (ABOUT 6 OZ EACH)
  • SEA SALT AND FRESHLY GROUND BLACK PEPPER
  • 1 – 14.5 OZ CAN DICED TOMATOES
  • ½ C SLICED GREEN OLIVES
  • ⅓ C CAPERS
  • 2 FRESH BASIL SPRIGS
 
Instructions
  1. HEAT A GRIDDLE OR GRILL AND BRUSH WITH EXTRA VIRGIN OLIVE OIL.
  2. SEASON SWORDFISH WITH SEA SALT AND FRESHLY GROUND BLACK PEPPER, AS DESIRED.
  3. PLACE SWORDFISH ON HOT GRILL, COOKING ABOUT 4 MINUTES PER SIDE, UNTIL JUST TENDER BUT MOIST.
  4. MEANWHILE, ADD REMAINING OLIVE OIL TO A SAUTÉ PAN AND HEAT. ADD TOMATOES, GREEN OLIVES AND CAPERS.
  5. PLACE SWORDFISH ON INDIVIDUAL DINNER PLATES. TOP WITH SAUCE. GARNISH WITH FRESH BASIL. SERVE IMMEDIATELY.