Swordfish Nicoise
Created by Lee Bailey
Servings: Serves 6
  • 1 1/2 teaspoons hot red pepper sauce
  • 1 tablespoon plus 1 1/2 teaspoons soy sauce
  • 6 (8-ounce) swordfish steaks , about 1/2 inch thick
  • 1 tablespoon butter
  • 1 pint cherry tomatoes , rinsed and stemmed
  • 1/2 cup nicoise olives
  • Directions
    Combine the hot pepper sauce and soy sauce. Rub the swordfish steaks with the mixture, using 1/2 teaspoon on each side.

    Heat a large non-stick skillet over a high flame. Melt the butter in the skillet and add 3 fish steaks. Sear approximately 3–4 minutes on each side, just until the fish is cooked in the center. Remove the fish from the heat and cover with foil to keep warm. Set aside. Repeat with the remaining fish steaks.

    Add the tomatoes and olives to the pan, sauté for 1 minute, or until the mixture is warm but the tomatoes are still firm. Garnish the fish with the tomatoes and olives.