Sardinian Swordfish

• 24-32 ounces swordfish steaks, 4 portions
• 1/2 cup dates, whole pitted
• 1/2 cup olives, pitted
• 1/3 cup almonds, blanched, slivered
• 1/4 cup capers
• 1/4 cup parsley, flat leaf, chopped
• 1/4 cup extra virgin olive oil, divided
• 2 teaspoons salt, kosher
• 1 teaspoon black pepper, ground

1. Heat oven to 400 degrees F.
2. Season swordfish with salt and pepper. set aside
3. Slice dates and olives lengthwise. place in a bowl. Add almonds and capers..to dates and olives
4. Toss dates, olives, almonds, and capers with 2 tablespoons extra virgin olive oli. Set aside.
5. Coat 4 small oven proof baking dishes with a teaspoon extra virgin olive oil Place1 1 seasoned swordfish steak in each dish. Evenly distribute the date, olive, almond, caper mixture over the top of each swordfish steak.
6. Bake at 400 degrees F for 15 minutes.
7. When removed from over drizzle remaining extrra virgin olive oil over each dish,
8. Sprinle with chopped parleyu and serve.

swordfish, dates, olives, almonds, capers, parsley, extra virgin olive oil, salt, black pepper

Taken from food52.com/recipes/68671-sardinian-swordfish (may not work)