Swordfish with capers, olives, and cherry tomatoes, a super tasty main course, easy and quick to prepare. So beautiful, it will be a pleasure to put on the table even on important occasions. Therefore, ideal even for those with little familiarity with fish. The secret to making swordfish tender is to cook it briefly and at high heat. Also, to prevent it from experiencing thermal shock when it comes into contact with the heat of the pan, it is necessary to take it out of the fridge at least an hour before cooking it. Although the swordfish season runs from April to September, we can also find excellent frozen swordfish, so we can eat it all year round. In this case, let it thaw in the refrigerator and never at room temperature.
If you like this type of fish, then don’t miss the upcoming recipes:
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.76 lbs swordfish in 4 slices
- 2 cups red cherry tomatoes
- 7 oz pitted olives like Gaeta
- 2 tbsp desalted capers
- 1 clove garlic
- 2 tbsp white wine vinegar
- 4 tbsp extra virgin olive oil
- to taste fresh parsley
- to taste salt
Tools
- 1 Saucepan
- 1 Paper Towels
Preparation
Take the swordfish slices out of the fridge at least an hour before cooking them. Once at room temperature, pat them dry with paper towels to remove all moisture. After chopping the garlic (if you don’t like the taste of garlic chunks, you can leave it whole and remove it before serving), sauté it along with the extra virgin olive oil. Add the halved red cherry tomatoes, capers, and olives and continue to sauté.
Once the cherry tomatoes have wilted, keeping the heat high, add the swordfish slices one at a time, waiting a few seconds for the cooking base to resume boiling. Let cook for about 10 minutes, making sure to turn the fish. Before turning off the heat, adjust the salt and vinegar to taste. You will need approximately two heaping tablespoons of white wine vinegar, but it depends on how strong its flavor is.
Turn off the heat and sprinkle with chopped fresh parsley.
Serve the Swordfish with capers, olives, and cherry tomatoes hot and arrange the sauce over 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, as plastic, when in contact with food, constantly releases toxic substances.
Our dish can also be frozen, personally tested.
The important thing is to thaw slowly in the fridge and never at room temperature.
In this way, it will not lose consistency and will avoid food poisoning, sometimes even severe.
