A tasty way to enjoy swordfish

Serves 4

4 Swordfish Steaks 200gr each
200gr Cherry Tomatoes from Pachino
Extra Virgin Olive Oil
2 Fennels
1 Garlic Glove
20gr Taggiasche Olives
100gr Chopped Wild Fennel
Salt
Freshly Ground Black Pepper

Remove the skin from the swordfish, wash and finely slice the fennel. Wash the cherry tomatoes and cut in half. Heat 4 tablespoons of extra virgin olive oil in a pan with the crushed garlic clove. Add the tomatoes and after a minute or so add the olives.

Remove the sauce from the pan, add the steaks and cook for a couple of minutes (make sure you do not overcook the fish or it will get a tough consistency).

Add salt and pepper, then add the wild fennel to the sauce and put back in the pan. Cook for another minute, then serve very hot topped with the sauce and a side of fennel dressed in oil and vinegar.