PAN ROASTED SWORDFISH WITH CHERRY TOMATOES AND CAPERS
This flavorful fish dinner is cooked in under 30 minutes!
Provided by Lisa Grant
Categories Dinner Entree entree
Time 30m
Number Of Ingredients 12
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
GRILLED SWORDFISH WITH TOMATOES AND OREGANO
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
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.
SWORDFISH WITH TOMATOES AND CAPERS
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
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
SWORDFISH WITH TOMATOES AND CAPERS
1999, The Barefoot Contessa Cookbook, All Rights Reserved.
Provided by Ina Garten
Categories dinner,fish,grill,herbs,tomatoes,vegetables
Time 47m
Yield 4 servings
Number Of Ingredients 14
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.
BAKED FISH WITH TOMATOES, OLIVES AND CAPERS
For this full-flavored weeknight dinner, fish fillets are baked with a quickly assembled tomato sauce flavored with olives, capers, garlic and oregano. Baking the fish in the sauce makes it difficult to overcook, and has the convenient benefit of being served with simply boiled potatoes.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425˚ F. Rub the bottom of a 9-by-13-inch baking dish with 1 tablespoon olive oil. Season the fish on both sides with salt and pepper; place skin-side down in the dish.
- Heat 3 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Add the garlic and cook until softened, about 30 seconds. Add 1/2 teaspoon oregano and the bay leaves and stir to combine. Add the tomatoes, olives, capers and a pinch of salt and bring to a simmer. Cook, stirring occasionally, until just slightly thickened, about 3 minutes.
- Pour the tomato mixture all over the fish. Bake until the fish is cooked through, 12 to 15 minutes.
- Meanwhile, put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, reduce to a steady simmer and cook until very tender, 10 to 12 minutes. Drain and toss with the remaining 2 tablespoons olive oil and 1/2 teaspoon oregano; season with salt and pepper.
- Divide the fish among plates. Spoon the tomato mixture over the top and sprinkle with chopped cilantro. Serve with the potatoes.
Nutrition Facts : Calories 510, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 63 milligrams, Sodium 1345 milligrams, Carbohydrate 32 grams, Fiber 6 grams, Sugar 4 grams, Protein 39 grams
SWORDFISH WITH TOMATOES
Provided by Barbara Kafka
Categories dinner, easy, quick, main course
Time 25m
Yield 8 servings
Number Of Ingredients 6
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-SEARED SWORDFISH WITH TOMATOES, OLIVES, AND CAPERS
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.
GRILLED SWORDFISH STEAKS WITH WHOLE-LEMON DRESSING
Tender grilled swordfish steaks are topped with a bright, garlicky Mediterranean-inspired dressing of chopped whole lemon and oregano.
Provided by Rebecca Firkser
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat four 4-6-oz. swordfish steaks (1"-1½" thick) dry with paper towels, then coat with 1 Tbsp. extra-virgin olive oil. Season both sides with kosher salt; set aside while you make the dressing.
- Using a sharp chef's knife, trim ends from 1 large lemon; slice into thick rounds and remove seeds. Very finely chop lemon rounds (peel, pith, and flesh) and transfer to a small bowl. (Alternatively, you can pulse in a food processor.) Mix in 5 sprigs oregano, thyme, or marjoram, leaves picked, finely chopped, 2 garlic cloves, finely grated, 1 Tbsp. capers (not drained), 2 tsp. ground coriander, 1 tsp. sugar, and ½ tsp. crushed red pepper flakes (if using). Stir in 6 Tbsp. plus 1½ tsp. extra-virgin olive oil. Season with freshly ground black pepper and more salt if needed.
- Prepare a grill for medium-high heat; oil grate. Place reserved swordfish steaks on grill; cover and grill fish, turning once, until flesh is opaque and just cooked through (an instant-read thermometer inserted into thickest part should register 130°F for medium-rare) and steaks release easily from grate, 3-5 minutes per side. Transfer to a platter.
- Spoon some dressing over swordfish and serve with remaining dressing alongside. Do ahead: Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
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