Donna's Moroccan Roasted Swordfish

Hello Everyone!  My head spins thinking about how fast the weeks are going by and that it is Sunday again!  I am on a mission to use up items in my pantry and freezer and came up with this recipe that uses items I have had hanging around for awhile.  One of the key ingredients was the phenomenal canned heirloom tomatoes that were made by my friend, Tami.  They made this dish extra delicious -and it is so easy to pull together!  If you happen to have these ingredients handy, take a chance at making this meal soon!  Bon Appetit, Donna:

Donna's Moroccan Roasted Swordfish

Ingredients:

Two 6-ounce swordfish steaks

Olive oil

Salt and pepper to taste

1 pint Tami's stewed heirloom tomatoes or other high quality canned tomatoes

¼ cup medium salsa

¼ cup green salad olives

6 medjool dates, chopped

2 Tablespoons slivered almonds

Method:

Preheat oven to 400 degrees F.  Line a small baking pan with foil and spray with cooking oil.  Place fillets on top of foil.

Prepare fish by drizzling with a small amount of olive oil on top of each fillet and and sprinkling with salt and pepper.  Mix together remaining ingredients except almonds in medium sized bowl.

Pour on top of fish in pan and sprinkle each with half of almonds.  Bake for 15 – 20 minutes until fish is cooked through.  Serve with rice or pasta if desired.

Serves 2.

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