SERVES 4 TOTAL TIME 15 minutes DIFFICULTY easy
INGREDIENTS:
4 slices of swordfish
300 g of cherry tomatoes
4 black olives
4 green olives
4 tablespoon of extra virgin olive oil
1 tablespoon of Oregano
1 tablespoon pf white vinegar
sea coarse salt
salt to taste
DIRECTIONS:
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Wash the cherry tomatoes and the proceed to halve just the bigger ones, while you can leave the smaller ones as wholes.
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De-seed the olives, roughly mince them and together with the tomatoes transfer them in a bowl.
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Add the olive oil, salt to taste, the oregano and the vinegar, mixing thoroughly.
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Cook the swordfish’s slices on the grill for 2-3 minutes for each side, salt to taste and then lay them on a serving plate.
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Then cover the cooked swordfish with the sauce previously prepared.
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Let the flavours to combine for a minute before serving.
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