Seared Swordfish with Tomatoes and Olives
4 - 1-inch thick swordfish fillets, approximately 6 oz. each
1/4 cup plus 2 tablespoons organic olive oil
8 oz. cherry tomatoes
6 oz. green and black olives, pitted
4 fresh garlic cloves, minced
1 small shallot, thinly sliced
1/2 cup fresh parsley, roughly chopped
1 tablespoon sugar
1/2 lemon, thinly sliced
Salt and pepper, to taste
Preheat oven to 400°F. In a large bowl, toss together the tomatoes, 1/4 cup of olive oil, garlic, shallots and sugar.
Pour out onto a baking sheet, and roast for 20 minutes until the tomatoes have slightly browned and blistered.
Then, turn the oven off and add the olives, lemon slices, salt and pepper to the baking sheet with the cooked tomatoes.
Toss to combine and place back in the still-warm oven while preparing the swordfish.
In a large saute pan, heat the 2 tablespoons of olive oil, then sprinkle each side of the swordfish fillets with salt and pepper.
Sear one side of the fish until golden brown, about 4 minutes, then turn and cook for an additional 3-4 minutes until golden brown.
Plate each swordfish fillet and top with the roasted tomatoes and olive mixture. Garnish with fresh parsley.