Seared swordfish with puttansesca tapenade

“That cut was amazing, so pristine!” Sea Forager superstar Cammy DeVoss shares her quick and tasty recipe - let that swordfish SHINE! Find more recipes and tips @cammyskitchen.

Fish:

• salt & pepper & a little oil

• pan sear med high for 2-3m per side (pending thickness)

Puttanesca compote:

- 1 Tbsp tomato paste

- 4-6 anchovy filets

- Handful of black olives, pitted (green also work, which is what I had)

- 1 garlic clove, diced

- 1 handful parsley, chopped

- 1 dry farm early girl, diced seeds & skin

- zest and juice of 1/4 lemon

- salt & pepper to taste

Sear, top, and savor!