Tapenade to Swordfish

Peel the garlic and onion, squeeze 2-3 garlic cloves a little smooth with the back of a knife. Chop the remaining garlic and the onion. Mix the pressed garlic cloves with 75 ml of olive oil and the balsamic vinegar and place in a shallow dish. Marinate the swordfish in it for about 1/2 hour. During this time, turn the fish once on the other side. Pit the olives for the tapenade. Drain the anchovies and capers.

Put the olives, chopped onion, garlic, anchovies, thyme, capers, juice of one lemon, olive oil and a pinch of cayenne pepper in a hand blender form and chop finely – do not crush. Remove the fish slices from the marinade and, without wiping them, place them in a dry, not too hot frying pan and fry them on both sides for about 4 minutes.

Remove the fish from the frying pan, coat with the tapenade not too thickly and bring to the table garnished with a little chopped parsley.

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