Pan-Seared Swordfish

Method

1. Add extra virgin olive oil to the pan.
2. Add 1-2 whole garlic cloves (in their skin).
3. Add capers and some of the oregano.
4. Sauté the soffritto over heat, tilting the pan to infuse the oil with flavors.
5. Place the swordfish slices in the pan.
6. Add the whole cherry tomatoes (do not pierce or cut them).
7. Season the fish and tomatoes with salt and freshly ground black pepper.
8. Cook over high heat until the tomatoes are wilted and the swordfish is cooked through (check by lifting a slice – it should flake easily).
9. Remove the garlic cloves.
10. Plate the swordfish and tomatoes, pouring the pan juices over the top.
11. Garnish with the remaining oregano.
12. Optionally, add chili pepper to taste.