DAY 13- SWORD FISH, SICILIAN STYLE

The other day I walked to the butcher’s for my weekly protein ratio and was very disappointed to find a never-ending queue. I don’t queue for food, not even during a pandemic. The fishmonger next door was empty, so I stepped in. I was inspired to buy a couple of sword fish steaks, something I haven’t eaten in years. When I’m not sure how to cook something, I usually do it “alla Siciliana”, a choice I never regret.

Ingredients (for 2):

300 gr sword fish

1 garlic clove

300 gr cherry tomatoes, halved

50 gr pitted green olives, thinly sliced

10 gr pinenuts, roasted.

E.V.Olive oil, salt, black pepper and oregano as needed

In a large pan heat the olive oil, then add the garlic clove and the chopped cherry tomatoes. Cook for a few minutes on a medium-high heat, then add the olives and cook for another few minutes stirring often. Add the sword fish, cook about 3 minutes per side. Season with salt, pepper and oregano to taste.

Serve with the pinenuts that you’ll have roasted in a pan for a few seconds on a high heat, until golden brown.

Enjoy!