Pesce spada alla messinese

Pat the Swordfish steaks dry with paper towels and season generously on both sides with Fine sea salt and Freshly ground black pepper.

In a large skillet, heat 30g of Extra-virgin olive oil over medium heat. Add the minced Garlic cloves and sauté gently until fragrant, about 1-2 minutes, being careful not to brown them.

Pour in the Canned San Marzano tomatoes, crushing them with a spoon as they go into the pan. Add the Salted capers (rinsed thoroughly) and Pitted green olives. Stir in the Dried oregano.