Balsamic Swordfish with Olives
Craving a new Mediterranean fish dish for Summer? Try this Italian balsamic swordfish with olives. It's healthy, quick and tasty.
Equipment
- 1 chopping board
- 1 chopping knife
- 1 medium pan
- 1 medium large baking dish
- kitchen foil
- 1 silicone spoon
- 1 tablespoon
Ingredients
- 2 slices swordfish
- 20 cherry tomatoes
- 3 cloves garlic
- Belmorso Extra Virgin Olive Oil 1 lt
- Belmorso IGP Balsamic Vinegar of Modena
- salt, pepper, thyme
- 15 Pitted Black Olives in Brine or as many as you want
Instructions
- Mince the garlic and add to pan.
- Cut the cherry tomatoes in half and add to pan.
- Add the pitted black olives. Feel free to add a mix of black and green olives.
- Drizzle the Belmorso EVOO, about 2 tablespoons, and let them sauté over medium heat.
- Season with salt, pepper and thyme.
- Add the new Belmorso IGP balsamic vinegar of Modena, about 2 tablespoons, and leave to sauté for a few more minutes.
- Rinse the swordfish, add to baking dish, on top of aluminium foil (or not, if you don't like to use that).
- Top with the balsamic cherry tomatoes you just cooked.
- Bake the swordfish for 35 minutes.
- Serve with some roasted potatoes or steamed/grilled veggies, with an extra drizzle of the balsamic. Buon appetito. What a tasty and healthy meal!
Notes
The above calories do not include any side potatoes, vegetables, or other dishes - just the balsamic swordfish.