Pan Roasted Swordfish with Cherry Tomatoes and Capers

by jerseygirl on September 22, 2017 · 0 comments

I’ve been a little absent lately on the blog but I have been cooking up a storm. I have been enjoying my CSA shares from Fernbrook Farms every week. Right now there has been an abundance of end- of- the- season cherry tomatoes and I can never pick enough of them. So what to do with so many cherry tomatoes? Make this swordfish recipe.

Since I hate food waste and the farm allows me to pick as many cherry tomatoes as I want these last few weeks, I have been coming home with great big bags. Many have fallen on the ground but are not bruised and perfectly fine to use. I have roasted a bunch and pureed them into sauce to put in my freezer. Cherry tomatoes are sweeter than other tomatoes and the sauce they make is just wonderful. The pan roasted tomatoes are also the perfect accompaniment to a nice swordfish steak.

I don’t buy swordfish often but when I saw it on sale this week I was all over it. It is a very mild fish so you need some bold flavors to go with it. I also like to marinate it for maximum flavor and also to keep the fish moist. Make sure not to overcook it because no one likes a dry piece of swordfish.

The nice thing about this dish is that it is a very fresh dish but can be made all year round because I can always get good cherry or grape tomatoes at the market. The other ingredient that makes the bold flavor is capers and I always have a jar in my pantry.

This dish is perfect for a week night dinner as you can marinate it for an hour or in the morning. It cooks very quick and you will have a healthy gourmet dinner on the table in no time.

Pan Roasted Swordfish with Cherry Tomatoes and Capers
Recipe type: Fish
Cuisine: Easy Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
This easy dinner is healthy but the bold flavors make it gourmet.
  • ¼ cup Italian dressing
  • juice from one medium sized lemon
  • 1 large swordfish steak (about 1½ pounds) cut 1 inch thick
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 Tablespoon Italian seasoning
  • 2 Tablespoons olive oil
  • 2 cups cherry tomatoes (half cut in half)
  • ¼ cup capers
  • 2 cloves chopped garlic
  • 2 tablespoons fresh chopped parsley plus extra for garnish
  • 1 cup chicken broth (vegetable broth can be substituted)
  • 2 tablespoons butter
  • rice, pasta or crusty bread for serving
  1. 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.
  2. Preheat oven to 400 degrees.
  3. Heat oil in a heavy duty oven- proof skillet on medium high heat. Sear fish for about 2 minutes on each side or until there are nice grill marks on fish. Remove fish from pan.
  4. Add cherry tomatoes, capers, garlic, parsley, and broth. Cook for a few minutes or until tomatoes are wilted. Add butter to the pan and stir well.
  5. 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.
  6. Remove from heat and serve fish with sauce spooned over it. garnish with extra parsley. Can be served with rice, pasta or crusty bread.




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