Ingredients
- 4 slices of swordfish
- 1 Tropea onion (or red onion)
- 1 celery stalk
- 10 pitted green olives
- 2 tbsp pickled capers
- 300ml canned organic finely chopped tomatoes
- 3 tbsp extra virgin olive oil
- Salt to taste
- A handful of fresh parsley
Directions
Step 1
Slice the onion, but not too thinly, destring the celery and chop into small chunks. Chop the olives (leaving a few for garnish if you like) and squeeze any excess liquid from the capers.
Step 2
Heat the oil in a large frying pan and sauté the onion and celery, stirring frequently, adding a cup of cold water.
Step 3
Once the vegetables are golden brown, add the capers and olives and cook for 3-4 minutes. Now add the finely chopped tomatoes, salt and cook for a further 10 minutes.
Step 4
Meanwhile, in another frying pan, sauté the swordfish slices on both sides to seal and then add to the sauce. Cook over a medium heat for another 10 minutes.
