Swordfish With Tomato Caper Sauce – a delicious recipe with kosher salt, olive oil, shallot, tomato, red wine vinegar, capers. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
preheat oven to 450 F
2
heat large heavy oven proof frying pan over high heat until very hot - 3-4 minutes. meanwhile pat swordfish dry with paper towels and season both sides with salt and pepper
3
add 1 tbspn olive oil to the hot pan and then add fish, sear for 1 minute on first side, about 30 sec on second side and then place pan in oven to roast for 2-3 minutes for rare, or to taste. Remove from oven and transfer to warmed platter, tented with foil while making sauce.
4
Sauce: in same frying pan, over medium heat, warm remaining olive oil. add shallot and saute till softened, about 2 minutes. add tomato, vinegar, capers and season with salt and pepper. saute until the mixture is hot, about 2 minutes.
5
divide fish among warmed individual plates. spoon sauce over fish and garnish with basil - serve at once.
992
kcal
Calories
95
g
Fat
8
g
Carbs
31
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 swordfish steaks about 1 1/4 inch thick, kosher salt and freshly ground pepper, 3 tbspn extra virgin olive oil, 3 tbspn finely chopped shallot, and more.
Yes, Swordfish With Tomato Caper Sauce 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.
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