4 six-ounce portions of swordfish, each about one inch thick
1 cup Manzanilla olives
4 cups of peeled cherry tomatoes in juice
4 teaspoons capers, rinsed
2 cloves garlic, sliced
2 lemons juiced
1 cup loosely packed parsley leaves
Salt and pepper
For the Sauce
Heat 1/4 cup olive oil in a high sided pot over medium heat.
Peel and slice the garlic and add it to the warm oil.
Sauté until the garlic is tender, not browned, then add the tomatoes and cook until the tomato liquid is reduced by half, about 20 minutes.
Add the Manzanilla olives, capers, the juice of one lemon, parsley, and salt and pepper if needed.
Set aside and keep warm until the swordfish is cooked.
For the Swordfish
Season the swordfish with salt and pepper.
Heat a large sauté pan over medium high heat and add about 1/4 cup olive oil.
When very hot add the swordfish and cook until both sides are golden brown, about 3-4 minutes per side.
Set aside on paper towels to absorb any excessive oil.
Just as the swordfish comes out of the sauté pan, divide the sauce between four warm dinner plates.
Place one piece of fish on each plate, squeeze some lemon on each piece of fish and serve while hot.