Could I have been inspired by my “work” trip to France? Maybe, or was it the red tomato looking at me wondering how I would use it. Immediately, my mind went to work. Provencale means any dish cooked in a sauce made with tomatoes, garlic, and olive oil. I had those such ingredients in my kitchen one random weeknight, and so Swordfish Provencale was born. So easy and so good, this is a perfect weeknight meal.
- 2 swordfish steaks
- Salt & pepper
- 3 Tbsp olive oil
- 2 cloves garlic, minced
- 1/4 c capers
- 1/4 c tomatoes, diced
- 2 Tbsp black & green olives, chopped
- 2 basil leaves, chiffonade
Season the swordfish with salt & pepper. Grill on high heat for about 3-4 minutes per side. In a small saute pan, add the oil and garlic and heat over medium high heat. Allow the garlic to sizzle a bit, but don’t allow it to brown. Add the capers, tomatoes, olives and basil, and toss with the garlic and oil until just warmed through. Spoon the sauce over the swordfish.
One thought on “Provencale”
I️ have this recipe in my cookbook also called Provençal salmon or Halibut
Never made with shordfish . RICHARD would love that