Swordfish & Tomatoes (Print Version)
# Ingredients:
→ For the Marinade
01 -
1/4 cup of your favorite Italian-style salad dressing
02 -
Juice squeezed from a medium-sized lemon
→ For the Fish
03 -
Two swordfish steaks, about 1 1/2 pounds total, sliced 1-inch thick
04 -
1/2 teaspoon of regular salt
05 -
1/2 teaspoon of ground black pepper
06 -
1 tablespoon of Italian herb mix
→ For the Sauce
07 -
2 tablespoons of olive oil
08 -
2 handfuls of cherry or grape tomatoes, halved
09 -
1/4 cup of capers
10 -
2 garlic cloves, minced
11 -
2 tablespoons of chopped fresh parsley (keep some extra for decoration)
12 -
1 cup of chicken broth
# Instructions:
01 -
Combine the Italian dressing with lemon juice in a bowl. Rub both sides of the swordfish with salt, pepper, and Italian seasoning. Pour the marinade over the fish and let it sit in the fridge for at least an hour, up to six hours.
02 -
Set your oven temperature to 400°F.
03 -
Warm up some oil in a sturdy, oven-safe pan on medium-high heat. Cook the fish for about 2-3 minutes per side, or until you see those lovely grill marks. Then, take it out of the pan.
04 -
Toss in the cherry tomatoes, garlic, capers, parsley, and broth. Let it cook for a few minutes until the tomatoes soften and break down a bit.
05 -
Put the fish back into the pan, spooning some sauce and tomatoes on top. Bake it in the oven for around 7 minutes, or until the fish is fully cooked through.
06 -
Take it off the heat and serve right away, spooning sauce over the fish. Sprinkle on a little extra parsley for some color.
# Notes:
01 -
You can swap chicken broth for vegetable broth if you prefer
02 -
An oven-safe pan works best for this recipe
03 -
The thickness of your fish may change the cooking time