Swordfish with capers, olives, and cherry tomatoes, a super tasty main course, easy and very quick to prepare. So beautiful, it will be a pleasure to place on the table even on important occasions. Ideal also for those who are not very familiar with fish. The secret to keeping swordfish tender is to cook it briefly and on high heat. Moreover, to prevent it from undergoing thermal shock in contact with the heat of the casserole, it is necessary to take it out of the fridge at least an hour before cooking. Even though the swordfish season is from April to September, we can find excellent frozen ones, so we can eat it all year round. In this case, let it thaw in the fridge and never at room temperature.
If you like this type of fish, then don’t miss the next recipes:
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.8 lbs swordfish in 4 slices
- 2 cups red cherry tomatoes
- 1.5 cups pitted Gaeta olives
- 2 tbsps desalted capers
- 1 clove garlic
- 2 tbsps white wine vinegar
- 4 tbsps extra virgin olive oil
- to taste fresh parsley
- to taste salt
Tools
- 1 Casserole
- 1 Paper towel
Preparation
Remove the swordfish steaks from the fridge at least an hour before cooking. Once at room temperature, pat them with paper towels to remove all moisture. After chopping the garlic into small pieces (if you don’t like biting into it, you can also keep it whole and remove it before serving), sauté it with the extra virgin olive oil. Add the halved red cherry tomatoes, capers, and olives, and continue to sauté.
Once the cherry tomatoes are wilted, maintaining high heat, add the swordfish slices one by one, waiting a few seconds for the cooking base to start boiling again. Let cook for about 10 minutes, being careful to turn the fish. Before turning off, adjust with salt and vinegar to taste. Typically, two tablespoons of white wine vinegar is needed, but it depends on how strong its flavor is.
Turn off and sprinkle with fresh chopped parsley.
Serve our Swordfish with capers, olives, and cherry tomatoes hot, and place the sauce obtained on each slice. It is also delicious at room temperature
Advice
We can store the fish in the fridge for at least two days, but place it inside an airtight container.
If possible, choose glass or ceramic, because plastic in contact with food continuously releases toxic substances.
Our dish can also be frozen, personally tested.
It is important to defrost slowly in the fridge and never at room temperature.
This way, it will not lose consistency, and the risk of food poisoning, sometimes even serious, is eliminated.
