Lunch: Swordfish with Tomatoes, Feta Cheese, and Olives

This delicious Mediterranean-style swordfish dinner is on the table in about 15 minutes. Couscous goes particularly well with this dish.

Ingredients

1 can Italian-style stewed tomatoes
1 swordfish steak
1 tbsp. olive oil
1 medium tomato
1/4 c. crumbled feta cheese
1/4 c. pitted ripe olives

Instructions

In 2-quart saucepan over medium-high heat, heat stewed tomatoes to boiling; boil 5 minutes to thicken mixture slightly.
Meanwhile, preheat broiler, if manufacturer directs. Grease rack in broiling pan. Cut swordfish into 4 pieces. Place swordfish on rack; brush with olive oil. With broiling pan at closest position to source of heat, broil swordfish 8 to 10 minutes, turning fish once, until fish flakes easily when tested with a fork.
Spoon stewed tomatoes onto 4 warm dinner plates. Arrange swordfish on top of tomatoes; sprinkle with chopped tomato, feta cheese, and ripe olives.

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