Livornese Sauce: This sauce would be delicious on any delicate, fresh fish. Try it on ahi tuna, swordfish or halibut. Simply grill, pan sear or bake fish and add the sauce at the end.
¼ cup extra virgin olive oil. (Use your good stuff for this recipe as it shines)
Handful of pitted kalamata olives — feel free to chop them if you wish
2 to 3 cloves of garlic, sliced paper-thin
Handful of drained capers
Several chopped fresh tomatoes or good quality canned tomatoes in the winter months
Several tablespoons of chopped fresh parsley or other herbs
Squeeze of fresh lemon juice
Salt & pepper to taste

Heat the olive oil in a medium skillet over high heat. Quickly saute the garlic, capers, olives and parsley until garlic turns golden brown and crisp. Add tomatoes and a few squeezes of lemon juice and boil until reduced just a bit — 2 to 3 minutes should be plenty. Season with salt and pepper and spoon over fish. Drizzle additional olive oil over fish if needed.

Viola, that is all! Light, healthy and satisfying. All you really need is fresh fish and high quality olive oil to turn this into a fabulous dinner. Enjoy!