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Swordfish Stir-Fry with Tomatoes and Feta

1/2 pound green beans, trimmed and cut into 1-inch pieces
1 pound swordfish
1 (14.5-ounce) can chopped tomatoes, drained, juice reserved
3 cloves garlic, peeled and minced
2 teaspoons crushed dried oregano
1/4 teaspoon ground black pepper
1/4 cup kalamata olives, pitted and chopped
2 ounces feta cheese, crumbled

1. Steam green beans for about 5 minutes, or until barely tender. Drain and set aside.
2. Rinse fish and pat dry. Trim off any skin and remove any bones, using tweezers or pliers, if necessary. Cut into 3/4-inch cubes and set aside.
3. In a wok or large skillet over medium heat, combine green beans, tomatoes with juice, garlic, oregano and pepper. Increase heat to medium-high and cook 5 minutes, stirring frequently.
4. Add fish and stir-fry until mostly opaque, but still barely translucent at the very center, 5 to 7 minutes, depending on the thickness of fish.
5. Stir in olives and heat through. Transfer to a warmed serving dish and sprinkle feta evenly over top before serving.

Makes 4 servings.