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.

Swordfish Provencale

• 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.