Gemini Bistro Chicago

Swordfish Provençal - Serves 4 people

Ingredients

4 7 oz Swordfish Filets

Olive Oil

Kosher Salt

Course Ground Black Pepper

1 12 oz can San Marzano peeled roma tomatoes

1/4 cup extra virgin olive oil

1/4 cup sliced, pitted Kalamata Olives

2 Tbs capers

4 garlic cloves, sliced

1/4 cup red wine

2 Tbs parsley, chopped

2 Tbs basil, chiffonade

Method

1. Brush swordfish filets with olive oil and season well with salt and pepper.

2. On a very hot grill, grill the swordfish filets for 4 minutes on each side, turning it twice to achieve grill marks on the fish.

3. Heat extra virgin olive oil in a medium saucepan. Add sliced garlic and cook over low heat until slightly toasted/golden brown.

4. Add tomatoes and cook slowly for 4-5 minutes.

5. Add red wine and cook for 2 minutes.

6. Add remaining ingredients (olives and capers) and remove saucepan from heat.

7. Season with parsley, basil and salt & pepper.

8. Serve sauce over swordfish and finish with a drizzle of olive oil.