I rarely eat red meat, but I find that this dish is so satisfying and filling that it takes away any cravings I might have for a really hearty steak or burger. This swordfish recipe is always a family favorite, and I hope you enjoy it as much as we do!
Always start with the freshest fish and make sure that it arrived in the store that day. Swordfish has a lot of natural moisture, but for measure I like to add just a teaspoon of olive oil to make sure that it doesn’t dry out.
While the swordfish is cooking, mince 2-3 cloves of garlic in olive oil until golden brown. Add cherry tomatoes, halved or quartered into smaller pieces, and sprinkle with rosemary. Cook for 5 minutes or until softened. I usually use half the tomatoes for garnish, and mix the second half in with green beans that have been boiled for 6 minutes and blanched for a quick side dish.
When your swordfish is ready, it should look something like this–very moist, with a soft, melt-in-your-mouth texture.
Top with tomatoes and rosemary for garnish and enjoy!