Braised Swordfish with Black Olives, Tomatoes and Marjoram Recipe

Name: Braised Swordfish with Black Olives, Tomatoes and Marjoram
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 2 garlic cloves, thinly sliced; 1 jalapeno, seeded and minced; Finely grated zest of 1 small orange; 2 tablespoons dry vermouth; 1 bay leaf; One 28-ounce can diced tomatoes with their juices; Salt; 1 tablespoon marjoram, chopped; Sherry vinegar; Six 7-ounce swordfish steaks, cut 1 inch thick; 1/3 cup Gaeta olives, pitted and halved

Servings: persons

3 tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
1 jalapeno, seeded and minced
Finely grated zest of 1 small orange
2 tablespoons dry vermouth
1 bay leaf
One 28-ounce can diced tomatoes with their juices
Salt
1 tablespoon marjoram, chopped
Sherry vinegar
Six 7-ounce swordfish steaks, cut 1 inch thick
1/3 cup Gaeta olives, pitted and halved

1
In a medium skillet, heat 2 tablespoons of the olive oil.
2
Add the garlic and jalapeno and cook over moderate heat until the garlic is golden, about 2 minutes.
3
Add the orange zest, vermouth and bay leaf and boil over moderately high heat until the liquid has almost evaporated, about 1 minute.
4
Add the tomatoes and their juices and a pinch of salt and simmer over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 10 minutes.
5
Stir in the marjoram.
6
Season with salt and sherry vinegar.
7
In a very large skillet, heat the remaining 1 tablespoon of olive oil.
8
Season the fish with salt and add to the skillet.
9
Cook over high heat until browned, about 4 minutes per side.
10
Add the sauce, shaking the skillet to distribute it evenly.
11
Cover and simmer the swordfish over low heat, turning once, until the steaks are just cooked through, about 4 minutes.
12
Using a spatula, transfer the swordfish to plates.
13
Stir the olives into the sauce and season with salt and sherry vinegar.
14
Spoon the sauce around the steaks and serve.

174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 2 garlic cloves, thinly sliced, 1 jalapeno, seeded and minced, Finely grated zest of 1 small orange, and more.

Yes, Braised Swordfish with Black Olives, Tomatoes and Marjoram falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Swordfish with Black Olives, Tomatoes and Marjoram

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