Entree - Second course
3 swordfish steaks about 1 lb. each
6 medium tomatoes, cut in wedges
2 sprigs oregano, leaves only, chopped
1/2 jar black olives, pitted and chopped
5 basil leaves, chopped
3 cloves garlic, 2 minced 1 sliced
6 tbsp Extra Vergin olive oil
Salt and pepper (or hot pepper flakes)
Marinate fish with 4 tbsp oil, oregano and the sliced garlic, evenly rubbed on both sides of fish steaks.
Prepare the tomatoes: in a skillet over medium-high heat, warm the remaining oil; sautee the minced garlic until golden, add tomatoes and olives, cook until sauce thickens.
Remove from heat, stir in the basil and season with salt and pepper.
Preheat the grill or the grilling pan; discard garlic from the marinade (if it burns it gives a bitter taste to the food) and transfer fish to the hot grill, season with salt and cook about 6-7 minutes each side (or until desired doneness).
Transfer steakes to a cutting board and slice them about 2" thick.
To serve, arrange slices on a platter and serve the tomatoes as side.
If you can't find good, savory fresh tomatoes, you can use peeled San Marzano tomatoes with their sauce.
You can, as well, use salmon or tuna steaks.