Swordfish with tomatoes, olives and capers

One of my favorite dishes is swordfish. I can have it in any sauce or just grilled with olive oil and lemon. Here is an easy way to make a light and tasty main course: Pescespada con olive e capperi.

Ingredients for four people:
- 4 slices (150 g each) of swordfish
- 4 mid-sized ripe tomatoes
- Garlic (as much or as little as you like)
- 50 g of green olives
- 50 g of black olives
- 3 teaspoons of capers and their water
- Salt and pepper
- Half a glass of dry white wine
- Extra-virgin olive oil
- Italian parsley

Preparation:
First, cut the swordfish in small dice and sprinkle it with salt, pepper and olive oil.

Boil some water and put the tomatoes in it for a minute or two until the skin starts peeling off. Take the tomatoes out, peel them and dice.

Cut the olives in thin slices and add a spoonful of capers.

Put the chopped tomatoes, the sliced olives and the capers in a large frying pan with some olive oil and garlic and sauté it to let some of the water out.

When some of the water has evaporated, add the swordfish, the remaining capers and their water and cook for a few minutes until the fish is almost ready. Adjust salt and pepper to your taste, add the white wine and cook until the fish is ready.

Olives and capers are salty, so you may want to go easy with salt and add while cooking.

When ready, sprinkle with fresh Italian parsley and serve hot.