<http://schema.org/recipeInstructions>
" Chop garlic, then mash with salt into a paste, using side of knife. Put into small bowl with 4 tablespoon of the oil, peppers, parsley, olives, capers, thyme, anchovy paste, vinegar, and pepper. Whisk dressing until blended. Pat swordfish dry with paper towel; dredge in flour, patting off excess flour. Heat 1 tablespoon of the remaining oil in each of 2 large nonstick skillets over medium high heat until hot but not smoking. Add 3 steaks to each skillet; cook, turning once, 6 to 8 minutes, until just barely pink in center. Place 1/2-cup mound of arugula leaves on each of 6 plates; top with swordfish steaks. Arrange 3 tomato slices, overlapping, on each steak, tucking remaining arugula leaves under tomatoes. Spoon dressing over stacks."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a26315/sauteed-swordfish-triple-tomato-stack-4341/>