To prepare the Sicilian-style swordfish, start with the cherry tomatoes. Remove them from the vine, rinse, pat dry, and slice them in half. In a large skillet, heat the extra virgin olive oil and lightly sauté the peeled, whole garlic clove for a couple of minutes to infuse the oil. Then, add the halved cherry tomatoes.
Season with a pinch of salt and some oregano, and let cook for about 10 minutes. Meanwhile, slice the pitted green olives into thin rounds. Once sliced, add them to the tomato sauce.
Remove the garlic clove from the skillet, then add the swordfish steaks and let them cook for a couple of minutes on one side.
Flip the fish over, cover the skillet with a lid, and cook for an additional 2 to 3 minutes. Finish by seasoning everything with a pinch of freshly ground black pepper.
While the swordfish is finishing cooking, toast the pine nuts in a small dry skillet over medium-high heat for a few moments, stirring frequently to ensure they do not burn. Once the swordfish is ready, transfer it to a serving platter and scatter the toasted pine nuts over the top. Your Sicilian-style swordfish is ready—serve piping hot!
