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Roasted Swordfish with Manzanilla Olives

Yields1 Serving

Roasted Swordfish with Manzanilla Olives from Spain

 1 cup pimiento-stuffed green Manzanilla olives
 1 portions of swordfish, about one-inch thick
 2 garlic cloves, peeled
 1 red bell pepper
 1 yellow bell pepper
 1 can of diced tomatoes (796 mL)
 1 tbsp tomato sauce
 ½ cup vegetable broth
 ¼ cup extra virgin olive oil
 2 tbsp capers, rinsed
 Hot sauce to taste
 Cajun spices to taste
 Lemon juice to taste
 Salt and freshly ground black pepper to taste

Chop the garlic and cut the bell peppers into thin slices.


In a pan with a drizzle of extra virgin olive oil, stir-fry the garlic and bell peppers until they become soft.


Add the green Manzanilla olives, diced tomatoes, tomato sauce and vegetable broth, in addition to hot sauce and spices to taste. Let it cook for 15 more minutes. Set aside and keep warm.


Season the swordfish with salt and freshly ground black pepper. Heat a large sauté pan over medium-high heat and add extra virgin olive oil. When it is very hot, add the swordfish and cook until both sides become golden brown (about 3-4 minutes per side). Set aside on paper towels to absorb any excess oil.


In a serving dish, add the olive stir-fry on top of the sautéed swordfish and top with capers, lemon juice, salt and freshly ground black pepper to taste.