Swordfish Vera Cruz Recipe

Name: Swordfish Vera Cruz
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chunky swordfish steaks; Juice of 1 lime mixed with 1 tsp salt; 1 large orange, deseeded and sliced into thin rounds; 1 tin chopped tomatoes; 1 large onion finely sliced; 1/2 teaspoon ground black pepper; 1 tablespoon dried oregano; 2 tablespoons olive oil; 6 fat cloves of garlic, cut into slivers; 40 grams pickled jalapeno peppers, sliced into rings; 40 grams arge pitted green olives, cut into rings; 2 tablespoons capers; 400 grams tomatoes

Servings: persons

2 chunky swordfish steaks
Juice of 1 lime mixed with 1 tsp salt
1 large orange, deseeded and sliced into thin rounds
1 tin chopped tomatoes
1 large onion finely sliced
1/2 teaspoon ground black pepper
1 tablespoon dried oregano
2 tablespoons olive oil
6 fat cloves of garlic, cut into slivers
40 grams pickled jalapeno peppers, sliced into rings
40 grams arge pitted green olives, cut into rings
2 tablespoons capers
400 grams tomatoes

1
Marinate the fish in the lime juice and salt for 1 to 4 hours.
2
Heat the oven to 180C.
3
Cut the orange into thin slices. Reserve half the slices. Remove the rind from remaining slices and roughly chop the flesh.
4
Cover the bottom of a baking dish or oven-proof pan with half the chopped tomatoes.
5
Layer half of the sliced onions over the top and sprinkle with the oregano and black pepper, a sprinkling of salt and 1 tbsp of olive oil.
6
Arrange the pieces of fish on top and surround with the remaining chopped tomatoes, the pieces of orange flesh and slivers of garlic. You may not need all the chopped tomatoes. The aim here is to make a level surface for the next steps.
7
Scatter over the jalapenos, olives and capers, reserving a few of each to garnish.
8
Cover the whole dish with the remaining onion slices and then arrange the tomato and orange slices over the top. Drizzle with the remaining olive oil and scatter over the remaining jalapenos, olives and capers.
9
Bake, covered for 20 minutes, then remove the cover and cook for a further 15 minutes.
10
Gently push the topping aside to reveal the fish before serving.

496

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 13 ingredients. The key ingredients include: 2 chunky swordfish steaks, Juice of 1 lime mixed with 1 tsp salt, 1 large orange, deseeded and sliced into thin rounds, 1 tin chopped tomatoes, and more.

Yes, Swordfish Vera Cruz 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.

Swordfish Vera Cruz

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