Pan-Seared Swordfish with Cherry Tomatoes

Method

1. Heat a pan until it is very hot.
2. Add olive oil.
3. Add sliced red onion and chili, and cook until the onion softens and becomes slightly golden.
4. Add the cherry tomatoes and crush them slightly with a spoon.
5. Add the Taggiasca olives.
6. Add a splash of vinegar and a pinch of salt.
7. Place the swordfish fillet skin-side down in the pan.
8. Cook until the white color appears on the sides of the fish, then flip it.
9. Add a little more salt to the fish.
10. Turn off the heat and let the fish rest in the pan for a few minutes.
11. Serve immediately.