Recipe - Seared Swordfish with Guindilla Chili Infused Olive Oil - Spanish Food and Paella Pans from

Ingredients

• 4 tablespoons Extra Virgin Olive Oil
• 4 Swordfish Steaks, 1 1/2" thick
• 2 tablespoons Guindilla Chili Infused Olive Oil
• 1 tablespoon Shallots, diced
• 2 tablespoons Garlic, diced
• 1/8 teaspoon Crushed Red Pepper Flakes
• 4 tablespoons Capers, drained
• 1/2 cup La Explanada Manzanilla Olives Stuffed with Anchovy, coarsely chopped
• 5 cups Grape Tomatoes, quartered with the liquid reserved
• Salt and Pepper to taste
• 1/4 cup Scallions, green parts only chopped for garnish (optional)