Ingredients
Swordfish
- 4 swordfish boneless
- Salt & Pepper to taste
- 1/2 c Butter Olive Oil
Tomato & Olive Salsa
- 4 Tbsp Extra-Virgin Olive Oil EVOO of choice
- 1 Tbsp Mango Balsamic Vinegar
- 1 lb grape tomatoes chopped
- 5 oz olives chopped
- 1 Tbsp capers rinsed and dried
- Salt and Pepper
- 3 Tbsp Basil leaves finely shredded
Servings:
Units:
Instructions
Swordfish
- Season swordfish with salt and pepper, drizzle oil combination in skillet and lightly brown steaks.
Salsa
- Toss salsa ingredients and serve over swordfish
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