NEAPOLITAN SWORDFISH
1 tsp. olive oil
1½ tsp. minced garlic (divided use)
¾ lb. swordfish (about ¾-inch thick)
Salt and freshly ground black pepper
1 cup drained, canned diced tomatoes
1 tbsp. fresh oregano (or 1 tsp. dried)
½ tsp. sugar
5 pitted black olives
Heat olive oil in a small nonstick skillet over medium-high heat. Add ½ teaspoon minced garlic and swordfish. Brown fish for 2 minutes on each side. Add salt and pepper to taste to the cooked side. Lower heat and continue to cook 2 minutes or until fish is cooked through. It will look opaque inside, not translucent.
Meanwhile, place tomatoes, remaining teaspoon minced garlic, oregano and sugar in a microwave safe bowl. Microwave on high 2 minutes. Remove and add olives, salt and pepper to taste.
When fish is cooked, remove from skillet, divide into 2 equal portions and spoon sauce over top. Serve with linguine tossed with olive oil and steamed green bell pepper chunks.
Makes 2 servings.
Notes: Any meaty type of fish such as tuna, halibut or grouper can be used. The sauce can also be used with sauteed chicken, beef or pork.
— Linda Gassenheimer
McClatchy-Tribune News Service
