Sicilian Swordfish

Sicily is synonymous with swordfish. While every cook has a repertoire of recipes, this is a common version found all over the island, bursting with the sunny flavors of the south.

4 swordfish fillets
Extra-virgin olive oil
200 gr. cherry tomatoes, cut in half (1/2 pound)
25 gr. green olives, pitted (a handful)
25 gr. black olives, pitted
Oregano, salt and pepper
1 teaspoon of capers
½ cup white wine

Heat olive oil in a large skillet and add the halved cherry tomatoes, along with the capers and olives. Cook a few minutes then add the swordfish fillets, sprinkle with oregano, salt and pepper and drizzle the wine over the top. Simmer in the sauce for 10 minutes on each side. Cover the pan and cook another few minutes to blend the flavors of the sauce. Serve with a little parsley sprinkled on top, if desired. Some cooks add diced potatoes to the sauce for a one-pot meal.