SWORDFISH, ITALIAN-STYLE

1 medium red onion, sliced thin
1 Tbsp. butter
1/3 c. black olives, sliced
1/3 c. green olives, sliced
1 1/2 c. grape tomatoes, halved
1/2 tsp. minced garlic (in water)
1/2 tsp. dried basil
1/2 tsp. dried parsley
1/2 tsp. salt
1/4 c. olive oil
2-3 swordfish steaks, (cut in half)* 

Marinate the black and green olives in the olive oil while preparing the fish. 
Saute the onion in the butter for about 2 minutes. Add all other ingredients (the olive oil included) except the swordfish, and cook until the tomatoes reduce. Add the fish, cover, and cook on low until fish is cooked through, about 20 minutes. 

Spoon the onions, olives, and tomatoes over the top of the fish and serve immediately. 


*Due to the thickness of this type of fish, one-half a steak is considered one portion.



LEMON POTATOES

6 medium red potatoes, cut into 1/2-inch cubes (skins on)
2 whole cloves garlic, cut in 1/2
1/2 Tbsp. dried parsley
2 Tbsp. olive oil 
1 Tbsp. fresh lemon juice
1 tsp. grated grated lemon peel
1/2 teaspoon salt 
1/4 teaspoon pepper 

Place potatoes and garlic in a large saucepan and cover with water. Bring to a boil; cook until tender. Combine the remaining ingredients in a small bowl. Drain potatoes; add lemon mixture and toss to coat.