Tomatoes, olives and garlic are staples for zesty Neapolitan cooking. This tomato-based sauce takes only a few minutes to make and goes well with fish, chicken or beef. I have used swordfish, but any meaty type of fish such as tuna, halibut or grouper can be used.
Fish takes only a few minutes to cook in a skillet. I used a 3/4-inch slice of swordfish. If using a thicker piece, cook it for 8 minutes; for a thinner piece (1/2 inch), cook for 4 minutes.
If you are not sure if the fish is ready, make a small slit in the flesh. If it is opaque or creamy rather than translucent, it’s done.
McClatchy-Tribune News Service
For a printed copy of the recipes, click the links: