Swift Swordfish

• 2 tablespoons olive oil
• 12 ounces swordfish steaks (about 1 inch thick)
• 12 cup white wine (save the rest for dinner!)
• 1 cup crushed tomatoes
• 4 ounces white mushrooms, sliced
• 12 kalamata olives, pitted and coarsely chopped
• 4 tablespoons fresh basil, chopped (or 1 teaspoon dried)
• 1 teaspoon salt
• pepper
• parsley, fresh minced, for garnish

1. Heat a large skillet over high heat and add the oil until it starts to smoke.
2. Place the swordfish into pan and cook until light brown on the bottom- about two minutes.
3. Turn and sear the other side of the fish- about another two minutes.
4. Add the wine, mushrooms, tomatoes, basil and olives.
5. Stir gently to coat the veggies with the sauce.
6. Cover and cook for five minutes.
7. Uncover and cook for an additional 3 to 4 minutes or just until the fish is opaque throughout.
8. Season with salt and pepper and garnish with parsley.
9. Serve and enjoy!

olive oil, swordfish, white wine, tomatoes, white mushrooms, olives, fresh basil, salt, pepper, parsley

Taken from www.food.com/recipe/swift-swordfish-279063 (may not work)