Firstly, I made the mistake of letting the swordfish sit in the fridge for just a bit too long, and you can tell it was starting to go off. I also didn't like how chunky the "sauce" was, while also super liquidy, because the sauce didn't come together coherently. Thus, I put the whole thing in a pan with oregano, reduced it, and added garlic and lemon juice to make it into a sauce, and also smashed some of the cherry tomatoes to make it saucy. So basically I made a pasta puttanesca without the olives lol.
I was surprised by how good this was! I wasn't sure how the raw broccoli was going to go, but it ended up adding some great texture and crunch. I made a few substitutions just based on what was in my kitchen - like a white onion instead of red, sauteed some garlic bc I didn't feel like roasting it or making garlic confit, and I used chicken thighs as the base. Rotisserie chicken would also be great and cut down on cook time! This ended up taking not as much time as I worried, and I ate it straight with a spoon, but tastes great on sourdough toast (as one can expect).
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