Mediterranean Swordfish With Tomatoes and Olives

Trying to get into the new year decided to do more of a Mediterranean diet recipe with swordfish. Found this on food.com This was fabulous loved the tomato olive topping and served over grits but would have been fine on its own.

• 3 tablespoons olive oil
• 1 1/2-2 lbs swordfish steaks, cut into 4 - 6 portions
• salt & freshly ground black pepper
• 2 -4 garlic cloves, finely chopped
• 2 (15 ounce) cans tomatoes, with liquid
• 1/2 cup black olives or 1/2 cup green olives
• 1/4 cup chopped parsley
• 3 tablespoons capers, drained
• hot red pepper flakes (optional) we did!

DIRECTIONS

1. Heat oil in large heavy skillet over high heat.
2. Season swordfish generously with salt and pepper.
3. Sauté until browned on both sides.
4. Transfer fish to a platter.
5. Add remaining ingredients to skillet and reduce heat and simmer 5 minutes.
6. Transfer fish to the sauce and cook, turning once until the fish is firm to the touch and cooked through, about 5 minutes.