Swordfish Tomato Recipes

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SWORDFISH, CHERRY TOMATOES & CAPERS



Swordfish, cherry tomatoes & capers image

Knock together this super-tasty swordfish steak recipe, bursting with summery flavours. What a treat!

Provided by Andy Harris

Categories     Mains     Jamie Magazine     Alfresco     Quick fixes     Tomato     Quick & easy recipes

Time 15m

Yield 2

Number Of Ingredients 7

2 swordfish steaks, from sustainable sources
olive oil
2 cloves of garlic
20 ripe cherry tomatoes
1 lemon
45 g capers
a few sprigs of fresh flat-leaf parsley

Steps:

  • Season the swordfish and drizzle with oil, then pan-fry or grill for 5 minutes over a high heat on each side, or until cooked. Transfer to plates.
  • Peel and finely slice the garlic, then segment the lemon.
  • Heat 1 tablespoon of oil in a frying pan over a high heat, add the garlic and tomatoes and sauté for 5 minutes, or until lightly golden.
  • Add the lemon and capers and cook for 2 minutes.
  • Finely chop and add the parsley leaves, season with black pepper, stir, then pour over the fish and serve.

Nutrition Facts : Calories 199 calories, Fat 9.2 g fat, SaturatedFat 1.8 g saturated fat, Protein 23.6 g protein, Carbohydrate 5.9 g carbohydrate, Sugar 5.1 g sugar, Sodium 1.4 g salt, Fiber 1.8 g fibre

GRILLED SWORDFISH WITH TOMATOES AND OREGANO



Grilled Swordfish with Tomatoes and Oregano image

We're flipping the script and marinating after grilling. In this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Seafood     Fish     Swordfish     Pine Nut     Capers     Oregano     Tomato     Honey     Soy Free     Peanut Free     Wheat/Gluten-Free     Dairy Free

Yield 4 servings

Number Of Ingredients 9

1/2 cup plus 2 Tbsp. extra-virgin olive oil, plus more for grill
2 Tbsp. pine nuts
2 (12-oz.) swordfish steaks, about 1" thick
Kosher salt, freshly ground pepper
1/4 cup red wine vinegar
2 Tbsp. drained capers, finely chopped
1 Tbsp. finely chopped oregano, plus 2 sprigs for serving
1/2 tsp. honey
2 large ripe heirloom tomatoes, halved, thickly sliced

Steps:

  • Prepare a grill for medium-high heat; lightly oil grate. Toast pine nuts in a dry small skillet over medium heat, shaking often, until golden, about 4 minutes. Let cool and set aside for serving.
  • Pat swordfish dry and season all over with salt and pepper. Place on a rimmed baking sheet and let sit at room temperature 15 minutes.
  • Meanwhile, whisk vinegar, capers, chopped oregano, honey, and 1/2 cup oil in a small bowl to combine; set marinade aside. Arrange tomatoes on a rimmed platter, overlapping slightly; set aside.
  • Rub swordfish all over with remaining 2 Tbsp. oil and grill, undisturbed, until grill marks appear, about 4 minutes. Carefully turn over and cook on second side until fish is opaque all the way through, about 4 minutes. Transfer to reserved platter with tomatoes and top with oregano sprigs. Season with more salt and pepper. Pour reserved marinade over and let sit at least 15 minutes and up to 1 hour. To serve, scatter reserved pine nuts over.

PASTA WITH SWORDFISH AND CHERRY TOMATO SAUCE



Pasta with Swordfish and Cherry Tomato Sauce image

30-minute pasta dinner recipe with swordfish, cherry tomatoes, and golden raisins.

Provided by Chris Morocco

Categories     Pasta     Low Fat     Kid-Friendly     Quick & Easy     Healthy     Swordfish     Bon Appétit     Small Plates

Yield 4 servings

Number Of Ingredients 12

3 tablespoons olive oil, divided
4 oil-packed anchovy fillets
4 garlic cloves, sliced
1/2 teaspoon crushed red pepper flakes
2 pints cherry tomatoes, halved
Kosher salt
freshly ground pepper
1 pound (1"-thick) swordfish steaks
2 tablespoons pine nuts
12 ounces casarecce or other short pasta
1/2 cup chopped fresh parsley, divided
2 tablespoons golden raisins

Steps:

  • Heat 2 tablespoons oil in a large skillet over medium. Cook anchovies, garlic, and red pepper flakes, stirring occasionally, until anchovies disintegrate, about 3 minutes. Add half of tomatoes; season with salt and pepper. Cook, stirring occasionally, until sauce thickens, 12-15 minutes. Add remaining tomatoes; remove from heat.
  • Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high. Season fish with salt and pepper and cook until golden brown and just cooked through, about 4 minutes per side. Let cool slightly. Coarsely flake flesh; discard skin.
  • Toast nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Let cool.
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
  • Add pasta and 1/2 cup pasta cooking liquid to tomato sauce and cook over low heat, tossing often, and adding more cooking liquid as needed, until sauce is thickened and coats pasta. Add fish to pasta along with half of parsley and toss once to combine.
  • Serve pasta topped with raisins, pine nuts, and remaining parsley.

HERBY BROILED SWORDFISH WITH ROASTED CHERRY TOMATOES



Herby Broiled Swordfish With Roasted Cherry Tomatoes image

For this delectable seafood dinner, Martha puts fresh swordfish steaks in a citrusy, herby marinade before cooking them under the broiler. For an extra lovely presentation, use cherry tomatoes on the vine.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 45m

Number Of Ingredients 8

3 tablespoons chopped fresh herbs, such as parsley or dill, or a combination
6 tablespoons extra-virgin olive oil
1/2 teaspoon finely grated lemon zest, plus 2 tablespoons fresh juice
Kosher salt and freshly ground pepper
3 cups cherry tomatoes (1 1/2 pints)
2 cloves garlic, minced (2 teaspoons)
Pinch of red-pepper flakes
3 swordfish steaks (each 1 inch thick; about 1 1/2 pounds total)

Steps:

  • Preheat oven to 425°F, with a rack 6 inches from heating element. Stir together herbs, 1/4 cup oil, and lemon zest and juice; season with salt and pepper.
  • Toss tomatoes with remaining 2 tablespoons oil; season with salt and pepper. Arrange tomatoes in a shallow nonreactive baking dish and roast, stirring once halfway through and breaking up some with back of spoon, until burst and beginning to collapse, 15 to 20 minutes. Stir in garlic and red-pepper flakes; roast 5 minutes more. Remove from oven and cover; switch oven to broil.
  • Meanwhile, season swordfish with salt and pepper and rub half of herb oil over both sides. Let stand 15 minutes. Arrange fish on a broiler-safe pan and broil, flipping halfway through, until cooked through and browned in places, 6 to 8 minutes total. Transfer to dish with tomatoes, slice, and serve, drizzled with remaining herb oil.

SWORDFISH WITH FENNEL AND TOMATOES



Swordfish with Fennel and Tomatoes image

Step aside, marinara. There's a new sauce in town, and it's blissfully fresh with fennel and basil. TV-inspired and husband-adored, it would be a crime not to share this one. -Laurel Dalzell, Manteca, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 16

1 medium onion, halved and thinly sliced
1 fennel bulb, halved and thinly sliced
3 tablespoons olive oil
1 garlic clove, minced
1 can (28 ounces) whole tomatoes, drained
2 tablespoons chicken broth
2 tablespoons white wine
3/4 teaspoon pepper
1/2 teaspoon kosher salt
1/2 cup loosely packed basil leaves, thinly sliced
1 tablespoon butter
FISH:
4 swordfish steaks (8 ounces each)
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute onion and fennel in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, wine, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in basil and butter. Remove from the heat and set aside., Brush steaks with oil; sprinkle with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill swordfish, covered, over medium-hot heat or broil 4 in. from the heat for 5-7 minutes on each side or until fish just turns opaque. Serve with tomato mixture.

Nutrition Facts : Calories 512 calories, Fat 28g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 1225mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 5g fiber), Protein 45g protein.

BEST GRILLED SWORDFISH RECIPE



Best Grilled Swordfish Recipe image

Grilled Swordfish is one of the best ways to cook swordfish. You can find more options above for more delicious swordfish recipes.

Provided by Izzy

Number Of Ingredients 7

4 swordfish steaks ((about 5 oz each))
1/4 cup olive oil
1 1/2 tablespoons honey
1 1/2 tablespoons soy sauce
1 teaspoon lemon zest
3/4 teaspoon minced garlic
salt and pepper (to taste)

Steps:

  • In a medium-sized bowl, add oil, honey, soy sauce, lemon zest, garlic, salt, and pepper. Mix well.
  • Add swordfish to the marinade. Cover with plastic wrap and marinate in the refrigerator for 30 minutes, or up to 8 hours.
  • Preheat the grill over medium-high heat.
  • Remove the fish from the marinade and shake off any excess. Place the swordfish steaks onto the grill and cook for 5-6 minutes on each side or until the fish is opaque throughout. Serve and enjoy!

Nutrition Facts : Calories 322 kcal, Carbohydrate 7 g, Protein 34 g, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 112 mg, Sodium 515 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

SWORDFISH WITH TOMATOES



Swordfish With Tomatoes image

Provided by Barbara Kafka

Categories     dinner, easy, quick, main course

Time 25m

Yield 8 servings

Number Of Ingredients 6

4 large tomatoes, cored and coarsely chopped (about 4 cups)
1 cup fresh basil leaves (loosely packed), cut across into thin strips
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper, to taste
3 pounds swordfish steak, cut into 8 pieces about 1 inch thick

Steps:

  • Combine all ingredients except swordfish in a glass or ceramic dish (14 by 11 by 2 inches). Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 4 minutes. Prick plastic to release steam.
  • Remove from oven, uncover and stir well. Arrange pieces of fish in the dish so that the skin is toward the edge of the dish. Spoon some of the tomatoes over the fish. Cover tightly with microwave plastic wrap. Cook at 100 percent power for 10 minutes. Prick plastic to release steam.
  • Remove from oven and uncover. With a large spatula pile fish on a platter and allow to stand, loosely covered for about 3 minutes. Meanwhile transfer tomato mixture to a blender and process until smooth.
  • Serve sauce over fish.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 15 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 3 grams, Sodium 633 milligrams, Sugar 2 grams, TransFat 0 grams

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 OLIVES, CAPERS & TOMATOES OVER POLENTA



Swordfish with Olives, Capers & Tomatoes over Polenta image

Dive deliciously into the Mediterranean diet with this healthy fish recipe, which takes its inspiration from southern Italy. In Sicily and Calabria, the ghiotta style of cooking involves simmering fish or meat with celery, olives, capers, basil and tomatoes. Serve the fish and sauce over creamy polenta for an easy dinner recipe that requires just 20 minutes of active prep time.

Provided by Amy Riolo

Categories     Italian Diabetic Recipes

Time 45m

Number Of Ingredients 14

2 ½ cups water
½ teaspoon salt, divided
½ cup coarse or regular yellow cornmeal or polenta
1 tablespoon extra-virgin olive oil
4 medium stalks celery, diced
2 cloves garlic, minced
1 (15 ounce) can no-salt-added diced tomatoes
¼ cup green olives, such as Sicilian colossal or Cerignola, rinsed, pitted and coarsely chopped
3 tablespoons chopped fresh basil
1 tablespoon capers, rinsed
⅛ teaspoon ground pepper
Pinch of crushed red pepper
1 pound swordfish, cut into 4 steaks
Fresh basil for garnish

Steps:

  • Bring 2 cups water to a boil in a medium saucepan over high heat. Add 1/4 tsp. salt. Slowly pour in cornmeal (or polenta) in a gentle stream, stirring rapidly with a whisk or wooden spoon to avoid lumps. Cook, stirring, until the mixture starts to thicken, about 3 minutes.
  • Reduce heat to a low simmer. Cook, stirring every 5 minutes, until the polenta easily comes away from the sides of the pan, 20 to 25 minutes. While stirring, crush any lumps against the side of the pan. If the polenta becomes too thick to stir, add 1/2 cup water. The final texture should be similar to a thick porridge. Remove from heat and cover to keep warm.
  • Meanwhile, heat oil in a large skillet over medium heat. Add celery; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook until aromatic but not browned, 30 seconds. Stir in tomatoes, olives, basil, capers, ground pepper, crushed red pepper, and the remaining 1/4 tsp. salt. Cover, reduce heat to low, and simmer for 5 minutes.
  • Place swordfish steaks in the simmering sauce. Cover and cook until the fish is cooked through, 10 to 15 minutes.
  • To serve, spoon the polenta onto a large serving platter. Arrange the fish over the polenta, top with the sauce, and garnish with fresh basil, if desired.

Nutrition Facts : Calories 276.4 calories, Carbohydrate 18.9 g, Cholesterol 64.6 mg, Fat 12.1 g, Fiber 3 g, Protein 22.1 g, SaturatedFat 2.3 g, Sodium 536.4 mg, Sugar 4 g

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

SWORDFISH WITH TOMATO, BASIL AND LEMON



Swordfish With Tomato, Basil and Lemon image

I have had this recipe for about 10 years or so and just pulled it out again. It was memorable enough to make again!

Provided by Cook4_6

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons parmesan cheese
1 teaspoon basil
3/4 teaspoon salt
1/4 teaspoon pepper
2 lbs swordfish (4 steaks)
1 tomatoes
3 tablespoons parsley, fresh chopped

Steps:

  • Preheat the broiler.
  • In a small bowl, stir together first 7 ingredients.
  • Place swordfish on foil lined baking sheet and brush them lightly with the basting sauce. Broil the fish four inches from the heat until opaque on top. 3-4 minutes.
  • Coarsely chop tomato and parsley and add them to the remaining basting sauce.
  • Turn the fish steaks and spoon the tomato-basting sauce mixture over them.
  • Bake until fish is firm and just flakes when tested with a fork. 3-4 minutes longer.

Nutrition Facts : Calories 361, Fat 17, SaturatedFat 3.9, Cholesterol 90.6, Sodium 807.7, Carbohydrate 3.1, Fiber 0.9, Sugar 1.4, Protein 46.7

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

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Estimated Reading Time 2 mins
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  • Preheat the oven to 325°. In a large, ovenproof skillet, flameproof clay pot or enameled cast-iron baking dish, melt the butter. Add the garlic and poblano, season with salt and pepper and cook over moderate heat until the poblano starts to soften, about 5 minutes. Stir in the chopped tomatoes, water and cream and bring to a simmer.
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