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Mix together garlic, oregano, ground fennel seeds, salt and pepper to make the spice rub. Generously rub spice blend on each swordfish fillet.
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Heat olive oil in a wide skillet over medium-high heat. Sear each Swordfish fillet, ~3 minutes each side until just cooked through. Remove fillets to a separate plate
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Using the same pan, add onion and garlic, stirring frequently, continuing to cook ~3-4 minutes.
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Add the sun-dried and fresh tomatoes, olives, capers and red pepper flakes (if using). Stir together.
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Add the swordfish fillets back to the skillet, warm through.
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Finish with freshly cut basil.