Swordfish with cherry tomatoes, capers, and olives is a recipe very dear to me.

It takes me back to the time when my paternal grandmother, a true Sicilian, used to make it. This is a fish-based main course that is very popular because it is both simple and tasty. A dish rich in intense and genuine flavors.

Swordfish has a flavorful and succulent flesh; its tender texture and delicacy perfectly blend with cherry tomatoes, pungent capers, and bold black olives. This combination of ingredients creates a delicious dish that embodies the excellence of Mediterranean cuisine, uniting the freshness of the sea with the richness of the flavors of the land.

Its preparation is extremely simple: the swordfish slices are seared in a pan, deglazed with white wine, and seasoned with cherry tomatoes, capers, and olives. Of course, a generous sprinkle of freshly chopped parsley cannot be missed.

Easy, right? And most importantly, very appetizing.

If you are looking for other tasty and easy-to-prepare seafood main courses, I also recommend these recipes.

swordfish-cherry-tomatoes-capers-vertical-presentation

Difficulty: Very Easy
Cost: Medium
Preparation time: 10 Minutes
Portions: 2 servings
Cooking methods: Stovetop
Cuisine: Italian

Ingredients for Swordfish with Cherry Tomatoes, Capers, and Olives

2 slices swordfish
15 cherry tomatoes
2 tablespoons capers
1.8 oz Gaeta olives
1 bunch parsley
1 1/2 cup white wine
0.14 oz salt
as needed extra virgin olive oil

Preparation of Swordfish with Cherry Tomatoes, Capers, and Olives

Remove the pits from the olives and desalinate the capers. Chop the fresh parsley, wash the cherry tomatoes, dry them well, and cut them in half. Season with a drizzle of olive oil and a pinch of salt.
Place the swordfish slices in a pan. Sear on both sides over moderate heat.
Then, deglaze with the white wine. Add the capers and olives and let them season for a couple of minutes.
Now, add the cherry tomatoes and a drizzle of olive oil. Gently mix and sprinkle with half of the parsley.
Cook for another ten minutes, always on low heat and covered.
Serve the swordfish with a drizzle of olive oil and more chopped parsley.