1tablespoonchopped fresh herbs(such as thyme, basil, oregano, marjoram, or a mix of these, plus more for garnish)
Kosher salt and pepper to taste
To serve: cooked quinoa or rice
Instructions
Heat a 10 inch skillet over medium high heat. Once the skillet is hot, add the butter and olive oil.
Pat the swordfish steaks with paper towels to dry, and then sprinkle with salt and pepper. Place the swordfish steaks in the hot skillet. Sear for 3–4 minutes on the first side.
Meanwhile, place the garlic clove in a blender or food processor. Pulse until chopped. Add the grape tomatoes, olives, and capers. Pulse until roughly chopped (you want the mixture to be chunky).
Flip the swordfish steaks and add the tomato mixture to the skillet. Cook for 3–4 minutes, stirring occasionally, or until the swordfish is cooked through. Stir in the fresh herbs and serve with quinoa or rice.
Notes
Tip: This sauce is also great on chicken or other types of fish (salmon, cod, whitefish, etc.).