Swordfish with Tomato, Olives, and Capers

Take the swordfish steak out of the refrigerator 30 minutes before cooking to bring it to room temperature. Pat it dry, then season both sides with salt and freshly ground pepper.

For the sauce, finely chop the red onion and slice the garlic. Cut larger capers into smaller pieces (leave small ones whole), and halve the olives. Heat a little oil in a pan and sauté the onion and garlic over medium heat until translucent. When the edges of the onion start to brown, add the peeled tomatoes, capers, and olives. Season with salt and oregano. Simmer over low heat for about 10 minutes.

Prepare the couscous according to the instructions on the package. You can add a pinch of ground nutmeg to the cooking water for extra aroma.