Grilled Sword Twice Pate of Olives

Step 1

Get the olives and whisk them separately with a little oil and salt getting two dense pate. Wash the tomatoes and cut into thick slices about 5 mm oval. Grilled slices of tomatoes without cooking them too much and trying not to break them.

Step 2

Pass the grilled tomatoes in olive oil, salt and thyme. Rinse the slices of swordfish and remove skin and cartilage. Cut each slice of fish in three slices of the same size (preferably triangular). Spend the slices in oil with thyme, grigliateli in average temperature from both sides, and salt them.

Step 3

Arrange on plates grilled tomatoes and the slices of alternating layers sword. Decorate dish with drops of the two pate of olives and serve.