I love this meal – light, healthy, filling, and best of all delicious! You can substitute tuna if you’re not a fan of swordfish. We usually serve this with rice. Enjoy!
Swordfish Provencal
Adapted from EatingWell Magazine
Serves 2
½ red bell pepper, chopped
1 small red onion, sliced
1 clove garlic, minced
1C grape tomatoes, halved
1/8C fish stock or water
2 Tbs dry red wine
2 Tbs sliced, pitted, good-quality black olives (we omit the olives b/c my husband hates them, but I would recommend including them)
¼ Tsp dried rosemary
s&p
¾ lb Swordfish
Heat 2 teaspoons olive oil in a saute pan over medium heat. Add peppers, onions and garlic and sauté until softened, 2 to 3 minutes. Add tomatoes, fish stock (or water) and wine and bring to a boil. Cook, uncovered, over high heat until thickened, about 10 minutes, stirring frequently. Stir in olives and rosemary and season with salt and pepper.
Serve over grilled swordfish.
Styled by Jess 