Servings: Serves 6
Ingredients 1 1/2 teaspoons hot red pepper sauce1 tablespoon plus 1 1/2 teaspoons soy sauce6 (8-ounce) swordfish steaks , about 1/2 inch thick1 tablespoon butter1 pint cherry tomatoes , rinsed and stemmed1/2 cup nicoise olives
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.