Swordfish with Tomatoes (Print Version)
# Ingredients:
→ Marinade Mix
01 -
1 lemon, medium-sized, squeezed for juice
02 -
1/4 cup of Italian-style salad dressing
→ Swordfish Prep
03 -
2 steaks of swordfish (1 1/2 pounds total, 1 inch thick each)
04 -
1/2 teaspoon freshly cracked pepper
05 -
1 Tablespoon of dried Italian herbs
06 -
1/2 teaspoon sea salt
→ Tomato Sauce
07 -
2 Tablespoons of olive oil
08 -
2 garlic cloves, minced
09 -
1 cup of chicken stock
10 -
1/4 cup of capers
11 -
2 cups of cherry or grape tomatoes, sliced in half
12 -
About 2 tablespoons of fresh parsley, chopped, with extras for topping
# Instructions:
01 -
Combine the lemon juice and dressing. Coat both sides of the fish with salt, pepper, and herbs. Cover the fish with the marinade and stick it in the fridge for anywhere from 1 to 6 hours.
02 -
Turn your oven on to 400°F to preheat.
03 -
Heat up some oil over medium-high flame in a sturdy skillet that can go in the oven. Brown the fish for a couple of minutes on both sides until grill-like marks appear. Set the fish aside.
04 -
Throw in tomatoes, garlic, broth, capers, and parsley. Let it all cook until the tomatoes soften and shrink a little.
05 -
Pop the fish back into the skillet, spoon some of the sauce over it, then bake it in the oven for around 7 minutes. Make sure the fish is cooked through.
06 -
Take the pan off the heat. Dish up the fish and drizzle with the sauce. Sprinkle a bit of parsley on top for garnish.
# Notes:
01 -
Feel free to use vegetable stock in place of chicken broth.
02 -
An oven-safe skillet makes this process easiest and safest.
03 -
Keep in mind that thicker fish will need more time to cook.