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Bon Appétit

Swordfish Steaks with Cherry Tomatoes and Capers

4.7

(6)

Image may contain Dish Food Meal Platter and Plant
Photo by Alex Lau, Food Styling by Sue Li

Swordfish, with its meaty texture and strong (not in a bad way) flavor, can stand up to other robust seasonings like these. In its place, choose another firm-fleshed type, such as cod, halibut, or salmon.

Recipe information

  • Total Time

    30 minutes

  • Yield

    2 servings

Ingredients

4 tablespoons olive oil, divided
1–2 1-inch-thick swordfish steaks (about 1½ pounds total)
Kosher salt, freshly ground pepper
½ small red onion, finely chopped
4 oil-packed anchovy fillets, drained, finely chopped
2 15-ounce cans cherry tomatoes, drained
2 tablespoons drained capers
2 tablespoons Sherry vinegar or red wine vinegar
2 tablespoons oregano leaves
Lemon wedges (for serving)

Preparation

  1. Step 1

    Heat broiler. Drizzle 2 Tbsp. oil in a 2-qt. baking dish. Add swordfish steaks and turn to coat; season with salt and pepper.

    Step 2

    Toss onion, anchovies, tomatoes, capers, vinegar, and remaining 2 Tbsp. oil in a medium bowl; season with salt and pepper and arrange around fish.

    Step 3

    Broil until fish is golden brown and tomatoes are starting to blister, 5–8 minutes. Turn fish and broil until fish is opaque throughout and tomatoes have burst and are blistered in spots, 5–7 minutes.

    Step 4

    Top with oregano and serve with lemon wedges for squeezing over.

TagsSwordfishFishSeafoodCherry TomatoTomatoVegetableCodHalibutWeeknight MealsEasyMainDairy FreeGluten FreeNut FreeBroilDinnerBon Appétit

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