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Swordfish with Cherry Tomatoes and Olives
Swordfish with Cherry Tomatoes and Olives

Before you jump to Swordfish with Cherry Tomatoes and Olives recipe, you may want to read this short interesting healthy tips about Use Food to Boost Your Mood.

Mostly, people have been trained to think that “comfort” foods are not good for the body and need to be avoided. Often, if the comfort food is a sugary food or another junk food, this is true. At times, comfort foods can be utterly nutritious and good for us to eat. Several foods actually do improve your mood when you eat them. When you feel a little down and are needing an emotional boost, try a couple of these.

Eggs, you may be amazed to find out, are terrific at battling depression. You need to see to it, however, that what you make includes the egg yolk. The yolk is the most crucial part of the egg iwhen it comes to helping you cheer up. Eggs, the egg yolk particularly, are stuffed full of B vitamins. The B vitamin family can be terrific for boosting your mood. This is because they improve the function of your brain’s neural transmitters (the parts of the brain that affect how you feel). Try consuming a couple of eggs to cheer up!

Now you realize that junk food isn’t necessarily what you should eat when you want to help your moods get better. Test out these hints instead!

We hope you got benefit from reading it, now let’s go back to swordfish with cherry tomatoes and olives recipe. To make swordfish with cherry tomatoes and olives you need 8 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook Swordfish with Cherry Tomatoes and Olives:
  1. Take Swordfish steak (150 gm each, 300gm per portion)
  2. Provide anchovies in oil
  3. You need cherry tomatoes, cut in halves
  4. Get olives
  5. You need olive oil
  6. You need Oregano
  7. You need Salt and pepper
  8. Use Lemon (optional)
Steps to make Swordfish with Cherry Tomatoes and Olives:
  1. Pour olive oil in a non stick skillet or pan. Don't heat up yet. Add tomatoes, anchovies and olives. Heat up and cook for 2 minutes.
  2. We use this kind of salted anchovies.
  3. Add oregano as much as you want.
  4. Add fish and cook for another 2 minutes by covering it. Turn the fish to the other side, cook for 2 minutes again, covered.
  5. Add salt and pepper to taste. Don't overcook, at least don't let both sides become too brown.
  6. Serve hot. You can squeeze some lemon on it.
  7. Another version with cubed large tomatoes.

Separately sauté cherry tomatoes and other ingredients until the tomatoes have softened and are beginning to release their juices. Plate up swordfish and spoon cherry tomatoes on top. Garnish with a light drizzle of extra virgin olive oil. Recipe provided by Paolo Patane of Gusto Bar & Kitchen. With a hit of garlic & lemon.

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