Pan Seared Swordfish With Tomatoes Olives And Capers Recipes

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PAN ROASTED SWORDFISH WITH CHERRY TOMATOES AND CAPERS



Pan Roasted Swordfish with Cherry Tomatoes and Capers image

This flavorful fish dinner is cooked in under 30 minutes!

Provided by Lisa Grant

Categories     Dinner Entree     entree

Time 30m

Number Of Ingredients 12

1/4 cup Italian dressing
juice from one medium sized lemon
2 swordfish steaks (about 1 1/2 pounds cut 1 inch thick)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 Tablespoon Italian seasoning
2 Tablespoons olive oil
2 cups cherry or grape tomatoes (half cut in half)
1/4 cup capers
2 cloves chopped garlic
2 tablespoons fresh chopped parsley plus extra for garnish
1 cup chicken broth (vegetable broth can be substituted)

Steps:

  • Mix together the dressing and lemon juice. Season the swordfish on both sides with salt, pepper and Italian seasoning. Pour over the dressing and allow to marinate in the refrigerator for 1 to 6 hours.
  • Preheat oven to 400 degrees.
  • Heat oil in a heavy duty oven- proof skillet on medium high heat. Sear fish for about 2 to 3 minutes on each side or until there are nice grill marks on fish. Remove fish from pan.
  • Add cherry tomatoes, capers, garlic, parsley, and broth. Cook for a few minutes or until tomatoes are wilted.
  • Add swordfish to pan and top with some of the tomatoes and sauce. Place in oven and cook for about 7 minutes or until fish is cooked through.
  • Remove from heat and serve fish with sauce spooned over it. Garnish with extra parsley.

Nutrition Facts : Calories 246 kcal, Carbohydrate 7 g, Protein 18 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 57 mg, Sodium 1036 mg, Fiber 2 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 12 g, ServingSize 1 serving

SWORDFISH WITH CAPERS, OLIVES AND TOMATOES



Swordfish with Capers, Olives and Tomatoes image

Categories     Mains,

Yield 4-6 servings

Number Of Ingredients 10

800g - 1 kg (1.8 - 2.2 lbs) swordfish fillets (approximately 6 large fillets)
½ cup (120 ml) olive oil, divided
3 cloves garlic, minced
3 cups (720 ml) cherry tomatoes
½ teaspoon (2.5 ml) crushed red pepper flakes
1 cup (240 ml) mixed green and black olives
¼ cup (60 ml) capers
2 cups (480 ml) chicken stock2 tablespoons (30 ml) butter
Salt and pepper
Chopped parsley, to garnish

Steps:

  • Season swordfish fillets with salt and pepper.
  • Heat 2 tablespoons (30 ml) of olive oil in a nonstick skillet over medium-high heat. Cook swordfish until browned on both sides (about 3 minutes each). Remove fillets from pan and set aside.
  • In the same pan, add the remaining olive oil and heat over medium-high, then add garlic, cherry tomatoes, and crushed red pepper flakes. Cook for 3-4 minutes, until tomatoes are soft and blistered. Reduce heat to low, then add olives, capers, and chicken stock and cook for 8-10 minutes.
  • Reduce heat to low and mix in butter. Add swordfish back to pan, cover, and cook for 3-4 minutes.
  • Put one fillet on each serving plate, pour a generous amount of sauce over top, and garnish with chopped parsley.
  • Buon appetito!

PAN SEARED SWORDFISH WITH OLIVES AND CAPERS



Pan Seared Swordfish With Olives And Capers image

A super easy Italian fish recipe! Pan seared swordfish steaks are topped with an amazing 5 minute olive, caper, garlic and plum tomato sauce.

Provided by James

Categories     Main Course

Time 17m

Number Of Ingredients 11

1.5 pounds swordfish steaks
2 large plum tomatoes
2 Tbsp capers
1/4 cup fresh parsley
1/4 cup extra virgin olive oil
1/4 cup light or regular olive oil
6 cloves garlic
1/4 tsp kosher salt
1/4 tsp black pepper
1/4 tsp crushed red pepper flakes
3/4 cup chopped olives

Steps:

  • Mince the garlic. Rough chop the olives. Chop the parsley.
  • Halve the tomatoes and scoop out the seeds. Chop the tomatoes.
  • Saute the garlic on medium to medium low heat in 1/4 cup of extra virgin olive oil for 1-2 minutes.
  • Add the olives and saute for 1 minute. Add the tomatoes and saute for 1 minute more.
  • Turn off the heat and add the parsley, capers, and optional crushed red pepper. Place the olive and caper sauce in a bowl.
  • Wipe down the pan and heat the regular olive oil on medium.
  • Pat the swordfish steaks dry with a paper towel and season with the salt and pepper.
  • Place the steaks in the hot pan and cook for 3 minutes per side.
  • Remove the steaks and plate. Spoon the olive and caper sauce all over the swordfish. Serve the remaining sauce on the side for anyone who would like extra. Enjoy!

Nutrition Facts : Calories 460 kcal, Carbohydrate 3 g, Protein 51 g, Fat 26 g, Sodium 574 mg, ServingSize 1 serving

SWORDFISH WITH TOMATOES AND CAPERS



Swordfish with Tomatoes and Capers image

Provided by Ina Garten

Categories     main-dish

Time 57m

Yield 4 servings

Number Of Ingredients 14

1 cup chopped yellow onion (1 onion)
1 cup chopped fennel (1 bulb)
3 tablespoons good olive oil
1 teaspoon minced garlic
28 ounces canned plum tomatoes, drained
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons chicken stock
2 tablespoons good dry white wine
1/2 cup chopped fresh basil leaves
2 tablespoons capers, drained
1 tablespoon unsalted butter
4 (1-inch-thick) swordfish fillets (about 2 1/2 pounds)
Fresh basil leaves

Steps:

  • For the sauce, cook the onions and fennel in the oil in a large saute pan on medium-low heat for 10 minutes, until the vegetables are soft. Add the garlic and cook for 30 seconds. Add the drained tomatoes, smashing them in the pan with a fork, plus the salt and pepper. Simmer on low heat for 15 minutes. Add the chicken stock and white wine and simmer for 10 more minutes to reduce the liquid. Add the basil, capers, and butter and cook for 1 minute more.
  • Prepare a grill with hot coals. Brush the swordfish with olive oil, and sprinkle with salt and pepper. Grill on high heat for 5 minutes on each side until the center is no longer raw. Do not overcook. Place the sauce on the bottom of a plate, arrange the swordfish on top, and garnish with basil leaves. Serve hot or at room temperature.

Nutrition Facts : Calories 596 calorie, Fat 32 grams, SaturatedFat 8 grams, Cholesterol 195 milligrams, Sodium 900 milligrams, Carbohydrate 14 grams, Fiber 4.5 grams, Protein 58 grams, Sugar 4 grams

PAN-SEARED SWORDFISH WITH TOMATOES, OLIVES, AND CAPERS



Pan-Seared Swordfish with Tomatoes, Olives, and Capers image

Categories     Bread     Sauce     Olive     Tomato     Side     Swordfish     Boil

Yield makes 4 servings

Number Of Ingredients 9

3 tablespoons extra virgin olive oil
1 1/2 to 2 pounds swordfish, in 1 piece
Salt and black pepper to taste
1 tablespoon minced garlic
2 tablespoons drained capers
2 small dried chiles or a large pinch of hot red pepper flakes, or to taste
1/4 cup black or green olives, preferably not canned
4 cups (about one 28-ounce can) chopped tomatoes with their juice
Chopped fresh parsley leaves for garnish

Steps:

  • Put the oil in a deep skillet, preferably nonstick, over medium-high heat. When the oil is hot, add the fish and brown it well, rotating and turning it as necessary and sprinkling it with salt and pepper; the process should take less than 10 minutes. Turn off the heat and remove the fish.
  • Turn the heat to medium and add the garlic, capers, chiles, and olives. Cook, stirring occasionally, for about a minute; add the tomatoes and bring to a boil. Gently slide the fish into the sauce and cook, turning once, until it is tender, about 5 minutes more. Taste and adjust the seasoning as necessary, then garnish and serve.

FISH WITH TOMATOES, OLIVES AND CAPERS



Fish with Tomatoes, Olives and Capers image

Provided by Ellie Krieger

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 teaspoons olive oil, divided
4 (5-ounce) sea bass fillets (or other white fish)
1 small onion, diced
1/2 cup white wine
1 cup canned low-sodium diced tomatoes, with juice
1/2 cup chopped pitted black olives
2 tablespoons capers
1/4 teaspoon dried crushed red pepper, optional
2 cups packed fresh baby spinach leaves
Salt and pepper

Steps:

  • In a large nonstick skillet, heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
  • Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.

SWORDFISH WITH TOMATOES AND CAPERS



Swordfish With Tomatoes and Capers image

An incredibly fresh, delicous, simple dish from the great and wonderous Ina Garten. Her swordfish recipe combines the yummy flavors of tomatoes and garlic with fennel and capers. Divine!

Provided by hollyfrolly

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 cup fennel, chopped (1 bulb)
1 cup onion, chopped (1 onion)
3 tablespoons olive oil, extra virgin (I like Spanish)
1 teaspoon garlic (minced)
28 ounces tomatoes, canned (drained)
2 tablespoons chicken stock
2 tablespoons white wine
1/2 cup fresh basil, chopped
2 tablespoons capers, drained
1 tablespoon unsalted butter
4 swordfish fillets (approx. 2 1/2 pounds)
1 teaspoon salt
1 teaspoon pepper, freshly ground

Steps:

  • Sauce:.
  • In a large saute pan over medium-low heat, cook onions and fennel in the olive oil for about 10 minutes (until vegetables are soft.).
  • Add garlic to vegetables and saute for about 30 seconds.
  • Add tomatoes, salt and pepper to the mix and simmer on low for 10 minutes.
  • Add chicken stock and wine and simmer for an additional 10 minutes.
  • Add basil, butter and capers and saute for one more minute.
  • Fish:.
  • Brush swordfish with olive oil. Sprinkle with salt and pepper.
  • Grill on high heat for five minutes per side.
  • Serve fish on top of sauce in a pasta bowl/dish. Garnish with fresh basil.
  • Enjoy with a nice glass of white wine!

Nutrition Facts : Calories 352.4, Fat 19.1, SaturatedFat 4.9, Cholesterol 60.9, Sodium 865.7, Carbohydrate 14.9, Fiber 4.1, Sugar 7.2, Protein 29.9

PAN-SEARED SWORDFISH WITH CREAMY DIJON-CAPER SAUCE RECIPE - (4.4/5)



Pan-Seared Swordfish with Creamy Dijon-Caper Sauce Recipe - (4.4/5) image

Provided by GratefulSea

Number Of Ingredients 9

4 (6-ounce) swordfish steaks, about 0.75-inch thick
salt and black pepper to taste
1 tablespoon vegetable oil
1 shallot, minced
12-ounces cherry tomatoes, halved
1/2 cup crème fraîche
2 tablespoons Dijon mustard
2 tablespoons capers, rinsed
1 tablespoon fresh tarragon, chopped

Steps:

  • Pat fish dry with paper towels and season with salt and black pepper. Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Cook fish until golden brown and the thickest part of the fish registers 140°F, about 5 minutes per side. Transfer fish to platter and tent loosely with foil. Add shallot to now-empty skillet and cook until softened, about 3 minutes. Stir in tomatoes and cook until just softened, about 1 minute. Stir in crème fraîche, mustard, and capers and cook until slightly thickened, about 2 minutes. Season with salt and black pepper to taste. Top fish with sauce, sprinkle with tarragon, and serve.

MEDITERRANEAN SWORDFISH WITH TOMATOES AND OLIVES



Mediterranean Swordfish With Tomatoes and Olives image

Here is another for Worldwide for ZWT3 but I have made this and it was delish. Easy to make the only thing I left out is the hot red pepper flakes as I can't eat "Hot". I also used both green and black olives. I served with a simple tomato/feta salad and rice pilaf. QUICK, EASY AND DELISH!

Provided by MISSIB

Categories     Very Low Carbs

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
1 1/2-2 lbs swordfish steaks, cut into 4 - 6 portions
salt & freshly ground black pepper
2 -4 garlic cloves, finely chopped
2 (15 ounce) cans tomatoes, with liquid
1/2 cup black olives or 1/2 cup green olives
1/4 cup chopped parsley
3 tablespoons capers, drained
hot red pepper flakes (optional)

Steps:

  • Heat oil in large heavy skillet over high heat.
  • Season swordfish generously with salt and pepper.
  • Sauté until browned on both sides.
  • Transfer fish to a platter.
  • Add remaining ingredients to skillet and reduce heat and simmer 5 minutes.
  • Transfer fish to the sauce and cook, turning once until the fish is firm to the touch and cooked through, about 5 minutes.

Nutrition Facts : Calories 358.5, Fat 19.3, SaturatedFat 3.6, Cholesterol 66.4, Sodium 504.2, Carbohydrate 10.5, Fiber 3.5, Sugar 5.7, Protein 36.1

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