Mediterranean Swordfish With Tomatoes And Olives

• 3 tablespoons olive oil
• 1 1/2 - 2 lbs swordfish steaks, cut into 4 - 6 portions
• salt & freshly ground black pepper
• 2 -4 garlic cloves, finely chopped
• 2 (15 ounce) cans tomatoes, with liquid
• 1/2 cup black olives or 1/2 cup green olives
• 1/4 cup chopped parsley
• 3 tablespoons capers, drained
• hot red pepper flakes (optional)

1. Heat oil in large heavy skillet over high heat.
2. Season swordfish generously with salt and pepper.
3. Saute until browned on both sides.
4. Transfer fish to a platter.
5. Add remaining ingredients to skillet and reduce heat and simmer 5 minutes.
6. Transfer fish to the sauce and cook, turning once until the fish is firm to the touch and cooked through, about 5 minutes.

olive oil, swordfish, salt, tomatoes, black olives, parsley, capers, hot red pepper

Taken from www.food.com/recipe/mediterranean-swordfish-with-tomatoes-and-olives-225414 (may not work)