recipe from Nicole Guerin, RD, courtesy of Felicia McClinton,

  • 600 grams (1.3 pounds) of Swordfish
  • 200 grams (7 ounces) of canned tomatoes 
  • 1 onion
  • 50 grams (1.7 ounces) of black olives
  • 1 clove garlic
  • 2 tblsp chopped parsley

    Chop the onion and garlic. Heat the olive oil in a frying pan then add the chopped onion and garlic until golden brown. Place the sliced Swordfish in the frying pan and cover it. Put the tomatoes in after a few minutes. Cook for at least 10 minutes. Sprinkle chopped parsley and black olives on top before removing the Swordfish from the pan. Serve while still hot.