Sicilian Swordfish (Stage 2)

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INGREDIENTS:

-
- 4 Swordfish steaks
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- ½ tablespoon fennel seeds, ground
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 medium yellow onion, halved and thinly sliced
- 3-4 garlic cloves, finely minced
- 1/4 cup sun-dried tomatoes packed in oil
- 2 large tomatoes, diced
- ¼ cup pitted oil-cured black olives coarsely chopped
- 2 tablespoons salted capers, well rinsed and coarsely chopped
- Crushed red pepper to taste (optional)

Mix together garlic, oregano, ground fennel seeds, salt and pepper to make the spice rub. Generously rub spice blend on each swordfish fillet.
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
Using the same pan, add onion and garlic, stirring frequently, continuing to cook ~3-4 minutes.
Add the sun-dried and fresh tomatoes, olives, capers and red pepper flakes (if using). Stir together.
Add the swordfish fillets back to the skillet, warm through.
Finish with freshly cut basil.

Prep Time 00:10; Cook Time 00:30; Calories 255 ; Carbohydrates 7g; Cholesterol 75mg; Fat 14g; Fiber 2g; Protein 24g; Sodium 350mg; Recipe Yield 4 servings

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