Pan-Seared Swordfish with Tomatoes, Olives, and Capers

• 3 tablespoons extra virgin olive oil
• 1 1/2 to 2 pounds swordfish, in 1 piece
• Salt and black pepper to taste
• 1 tablespoon minced garlic
• 2 tablespoons drained capers
• 2 small dried chiles or a large pinch of hot red pepper flakes, or to taste
• 1/4 cup black or green olives, preferably not canned
• 4 cups (about one 28-ounce can) chopped tomatoes with their juice
• Chopped fresh parsley leaves for garnish

1. Put the oil in a deep skillet, preferably nonstick, over medium-high heat.
2. When the oil is hot, add the fish and brown it well, rotating and turning it as necessary and sprinkling it with salt and pepper; the process should take less than 10 minutes.
3. Turn off the heat and remove the fish.
4. Turn the heat to medium and add the garlic, capers, chiles, and olives.
5. Cook, stirring occasionally, for about a minute; add the tomatoes and bring to a boil.
6. Gently slide the fish into the sauce and cook, turning once, until it is tender, about 5 minutes more.
7. Taste and adjust the seasoning as necessary, then garnish and serve.

extra virgin olive oil, swordfish, salt, garlic, capers, chiles, black, tomatoes, parsley

Taken from www.epicurious.com/recipes/food/views/pan-seared-swordfish-with-tomatoes-olives-and-capers-386316 (may not work)