Swordfish with cherry tomatoes is a tasty second course that you can prepare quickly in a pan. The swordfish in the pan remains soft and succulent and does not dry out during cooking. In no time, you will have lunch or dinner ready for the whole family. If you don’t know how to cook swordfish, then this recipe is just for you. Mediterranean swordfish is a recipe that everyone always likes and is also suitable for great occasions, very similar to Sicilian swordfish. Now let’s see how to prepare swordfish with cherry tomatoes, and if you try it, let me know. Barbara
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 fillets swordfish
- to taste cherry tomatoes
- 0.35 oz capers
- 1.76 oz olives
- 1 glass white wine
- 1 clove garlic
- to taste parsley
- to taste salt
- to taste pepper
How to make Swordfish with Cherry Tomatoes
Let’s start preparing the swordfish with cherry tomatoes. Wash the cherry tomatoes and cut them in half. Pour some extra virgin olive oil and the halved garlic clove into a pan, place it on the stove, and let it infuse for a few minutes.
Add the swordfish slice, sear on both sides, and deglaze with white wine. Once the alcohol has evaporated, add the cherry tomatoes, olives, capers, and a sprinkle of chopped parsley.
Cook for 15 minutes, turning the swordfish slice to ensure it flavors well, then adjust salt and pepper to taste.
Serve the swordfish with cherry tomatoes hot.
How to store Swordfish with Cherry Tomatoes
Store in the refrigerator for 2 days
