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Here’s a delicious and healthy dish that’s inspired by the flavors of the Mediterranean. Greg and I love swordfish, but if you have difficulty finding this fish fresh, don’t hesitate to substitute another firm white fish or boneless, skinless chicken breasts.

Ingredients

  • 1/4 cup, plus 3 tablespoons, of olive oil
  • 1 medium onion, diced
  • 5 garlic cloves, chopped
  • 1 14-ounce can of artichoke hearts-cut in quarters
  • 4 medium tomatoes
  • 30 black olives
  • 1/2 cup of chopped basil
  • 1/2 cup of chopped parsley
  • Salt and fresh ground pepper to taste
  • Juice of 1 lemon
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 2 pounds of swordfish steaks, 1/2-inch thick (or boneless, skinless chicken breasts)

Directions

 

  1. Combine 1/4 cup of olive oil, onion, and garlic in a medium saucepan over medium-high heat. Sauté until translucent (approximately 4-5 minutes).
  2. Add artichoke hearts to pan, and sauté another 3-4 minutes.
  3. Add tomatoes and olives, and cook for 10 minutes.
  4. Add basil, parsley, salt, and pepper. Cook for an additional 2 minutes and set aside.
  5. Combine the remaining olive oil, lemon juice, salt, and pepper in a large bowl and marinate the steaks or chicken breasts for 10 minutes.
  6. Sear the steaks on a grill or grill pan for approximately 5 minutes per side. If you are using chicken breasts, grill them for approximately 7 minutes on each side, until the juices run clear.
  7. Place the steaks on a warm platter and serve with the artichoke-tomato sauté on top.

Serves 4

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