prep: 10 minutes, cook: 23 minutes, serves: 4
- 4 6-ounce skinless fresh swordfish fillets
- Kosher salt and cracked black pepper
- 1/2 cup olive oil
- 9 plum tomatoes, halved
- 1/2 cup chopped fresh basil
- Six cloves garlic, smashed
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup Kalamata olives, pitted and coarsely chopped
- Rinse fish; Pat dry with paper towels. Season the fish on both sides with the salt-and-pepper. In a grill pan heat 2 tablespoons of the olive oil over medium-high heat. Add fish to hot oil; cook for 5 minutes; turn fish over and cook about 5 minutes more or until done. Remove from grill; set aside.
- In a medium sauté pan heat one fourth of the olive oil over medium heat. Add tomatoes, basil, and garlic to hot oil. Season with salt and pepper. Cover and simmer for 10 minutes. Turn heat to low; whisk in butter. Stir in olives.
- To serve, spoon tomato mixture on top of fish. Drizzle with the remaining 2 tablespoons olive oil.
Note: If you cant get swordfish, halibut is a good substitute. This zesty sauce also is terrific over chicken or pasta