¼ cup olive oil
7 garlic cloves, thinly sliced
1 cup of red onion, thinly sliced
2 lbs swordfish steaks
½ cup basil, finely chopped
4 tbsp mint, chopped
2 cups cherry tomatoes, cut in half
1 tsp red pepper flakes
1 cup of pitted olives (galena or black)
4 tbsp capers
Heat olive oil in a sauté pan. Add garlic & cook over low heat until translucent, about 15 minutes.
Transfer garlic to bowl with a slotted spoon. Add onions & sauté for 2 minutes. Season with salt & pepper on both sides & then add the fish to the pan. Cook 3 minutes on both sides.
Add herbs to the fish & cook for another 4 minutes on both sides. Transfer fish to the dish with reserved garlic.
Place skillet on high heat & add tomatoes & red pepper flakes. Cook for 4 minutes, then add olives & capers to cook for another 3 minutes.
Spoon the mixture over swordfish. Serve hot or at room temperature.
Nonna always served Swordfish on a platter with sliced lemons but feel free to dress up as desired.