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Instructions
Heat a large pan, add oil, then garlic and sauté until fragrant. Add tomatoes, season with salt. Add a little water to prevent browning. Add dulse seaweed, capers and olives. Cover and let simmer on low heat. While sauce is simmering, season fish with herbs and olive oil, salt and pepper. Roast for 15-20 min until done. Remove lid from pan, press tomatoes until they burst. Stir in parsley, remove from heat. Spoon sauce onto swordfish. Enjoy immediately!View original recipe