Mediterranean Swordfish, a delicious and easy-to-prepare dish, rich in flavors and aromas typical of Mediterranean cuisine, perfect for a quick and tasty lunch or dinner.
Mediterranean swordfish is a flavorful and light fish main course, and due to its versatility, it can be served both as a main dish or a single dish. The recipe enhances its delicate flavor with a dressing based on fresh cherry tomatoes, olives, and capers, typical of Mediterranean cuisine.
This recipe is ideal for those following a healthy and balanced diet: swordfish is indeed an excellent source of protein and omega-3, beneficial for heart and brain health, while Mediterranean vegetables provide vitamins and fibers.
The Mediterranean recipe is one of the most classic and appreciated preparations, allowing you to enjoy fish in a simple and tasty way.
Mediterranean swordfish is a dish greatly appreciated by those who love the flavors of the sea and Mediterranean cuisine. Serve it with a side of grilled vegetables or a mixed salad and some homemade bread to soak up the sauce.
But now, let’s see together how to prepare the Mediterranean Swordfish. Gather the ingredients and let’s get started.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I look forward to hearing from you.
Gabriella
Other delicious recipes to try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 slices swordfish
- 2.1 cups cherry tomatoes (red and yellow)
- 1 clove garlic
- 1 tablespoon capers
- 4 fillets anchovies in oil
- 3.2 oz Taggiasca olives (or pitted black olives)
- 5 tablespoons extra virgin olive oil
- to taste parsley (freshly chopped)
- salt
Tools
- 1 Pan
- 1 Chopper
Steps
First, wash and cut the cherry tomatoes in half or quarters. I used both red and yellow ones.
In a large pan, heat 5 tablespoons of extra virgin olive oil, add the garlic clove (whole or chopped, depending on your taste) and sauté for a few seconds without burning it.
Add the cherry tomatoes, capers, anchovy fillets, and olives, lightly salt and cook over medium heat for about 5-10 minutes, until they soften and release their juice. Mix well and let it flavor for a few minutes.
Then, add the swordfish on top of the cherry tomatoes, remove the garlic, and let it cook over medium-low heat for about 5-7 minutes per side or until the fish is cooked and tender.
Sprinkle the swordfish with fresh chopped parsley and serve hot, accompanied by its sauce of cherry tomatoes, olives, and capers.
Here is the Mediterranean Swordfish ready. Enjoy your meal!
See you in the next recipe.
Delicious and easy to prepare
Storage
You can store Mediterranean Swordfish in the refrigerator for 2-3 days, in an airtight container, although it’s recommended to consume it on the same day.
Tips and Suggestions
– For a more intense flavor, add a pinch of chili pepper during cooking.
– For an extra touch of flavor, add a bit of dry white wine during cooking.
– If you prefer, you can replace Taggiasca olives with other black or green olives.
– If you don’t have fresh swordfish, you can also use frozen, but it must be completely thawed before cooking. Alternatively, you can replace it with fresh tuna.
– Depending on the season, if you prefer, you can replace fresh cherry tomatoes with canned tomatoes.
Variants
– Add raisins, pine nuts, and parsley to the dressing for a delicious Sicilian version.
– Or, add a mix of celery, carrot, and onion to the dressing.
– If you prefer, you can also bake it in the oven this way: place the swordfish slices in a baking dish, top them with the cherry tomato sauce, and bake in a preheated oven at 356°F for about 15 minutes.
– Add raisins, pine nuts, and parsley to the dressing for a delicious Sicilian version.
– Or, add a mix of celery, carrot, and onion to the dressing.
– If you prefer, you can also bake it in the oven this way: place the swordfish slices in a baking dish, top them with the cherry tomato sauce, and bake in a preheated oven at 356°F for about 15 minutes.
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