Best 4 Swordfish With Tomatoes And Capers Recipes

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**Swordfish with Tomatoes and Capers: A Mediterranean Delight**

Savor the vibrant flavors of the Mediterranean with our enticing Swordfish with Tomatoes and Capers recipe. This delectable dish features tender swordfish fillets, succulent tomatoes, tangy capers, and a medley of aromatic herbs, all harmoniously combined in a flavorful sauce.

Our collection of recipes offers a variety of options to suit your culinary preferences and dietary restrictions. Whether you're a seafood enthusiast, a vegetarian seeking a hearty meal, or a fan of quick and easy weeknight dinners, we have a recipe that will tantalize your taste buds.

Embark on a culinary journey with our classic Swordfish with Tomatoes and Capers, where the delicate fish pairs perfectly with the acidity of tomatoes and the briny pop of capers. For a vegetarian alternative, try our flavorful Caponata with Swordfish, where grilled swordfish is complemented by a medley of roasted vegetables, creating a symphony of textures and flavors.

If you're short on time, our Speedy Swordfish with Lemon and Herbs is a lifesaver. With just a few ingredients and minimal prep, you'll have a delicious and nutritious meal on the table in no time. And for a taste of Italy, indulge in our Swordfish Puttanesca, where succulent swordfish is paired with a vibrant sauce made from tomatoes, olives, capers, and anchovies.

Each recipe provides step-by-step instructions, helpful tips, and enticing images to guide you through the cooking process. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure with our delectable Swordfish with Tomatoes and Capers, along with the other enticing recipes in this collection.

Check out the recipes below so you can choose the best recipe for yourself!

PAN ROASTED SWORDFISH WITH CHERRY TOMATOES AND CAPERS



Pan Roasted Swordfish with Cherry Tomatoes and Capers image

This flavorful fish dinner is cooked in under 30 minutes!

Provided by Lisa Grant

Categories     Dinner Entree     entree

Time 30m

Number Of Ingredients 12

1/4 cup Italian dressing
juice from one medium sized lemon
2 swordfish steaks (about 1 1/2 pounds cut 1 inch thick)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 Tablespoon Italian seasoning
2 Tablespoons olive oil
2 cups cherry or grape tomatoes (half cut in half)
1/4 cup capers
2 cloves chopped garlic
2 tablespoons fresh chopped parsley plus extra for garnish
1 cup chicken broth (vegetable broth can be substituted)

Steps:

  • Mix together the dressing and lemon juice. Season the swordfish on both sides with salt, pepper and Italian seasoning. Pour over the dressing and allow to marinate in the refrigerator for 1 to 6 hours.
  • Preheat oven to 400 degrees.
  • Heat oil in a heavy duty oven- proof skillet on medium high heat. Sear fish for about 2 to 3 minutes on each side or until there are nice grill marks on fish. Remove fish from pan.
  • Add cherry tomatoes, capers, garlic, parsley, and broth. Cook for a few minutes or until tomatoes are wilted.
  • Add swordfish to pan and top with some of the tomatoes and sauce. Place in oven and cook for about 7 minutes or until fish is cooked through.
  • Remove from heat and serve fish with sauce spooned over it. Garnish with extra parsley.

Nutrition Facts : Calories 246 kcal, Carbohydrate 7 g, Protein 18 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 57 mg, Sodium 1036 mg, Fiber 2 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 12 g, ServingSize 1 serving

PAN-SEARED SWORDFISH WITH TOMATOES, OLIVES, AND CAPERS



Pan-Seared Swordfish with Tomatoes, Olives, and Capers image

Categories     Bread     Sauce     Olive     Tomato     Side     Swordfish     Boil

Yield makes 4 servings

Number Of Ingredients 9

3 tablespoons extra virgin olive oil
1 1/2 to 2 pounds swordfish, in 1 piece
Salt and black pepper to taste
1 tablespoon minced garlic
2 tablespoons drained capers
2 small dried chiles or a large pinch of hot red pepper flakes, or to taste
1/4 cup black or green olives, preferably not canned
4 cups (about one 28-ounce can) chopped tomatoes with their juice
Chopped fresh parsley leaves for garnish

Steps:

  • Put the oil in a deep skillet, preferably nonstick, over medium-high heat. When the oil is hot, add the fish and brown it well, rotating and turning it as necessary and sprinkling it with salt and pepper; the process should take less than 10 minutes. Turn off the heat and remove the fish.
  • Turn the heat to medium and add the garlic, capers, chiles, and olives. Cook, stirring occasionally, for about a minute; add the tomatoes and bring to a boil. Gently slide the fish into the sauce and cook, turning once, until it is tender, about 5 minutes more. Taste and adjust the seasoning as necessary, then garnish and serve.

SWORDFISH WITH CARAMELIZED EGGPLANT AND CAPERS



Swordfish With Caramelized Eggplant and Capers image

Soft, caramelized eggplant and chunks of meaty swordfish vie for your attention in this complexly flavored main course. The eggplant, first broiled, then simmered with wine, diced fresh tomatoes, olives and capers, collapses into a silky caponata-like sauce. The swordfish, enriched with butter and spiked with garlic and herbs, becomes meltingly tender. If you'd rather not use swordfish, you can substitute fresh tuna or even chunks of boneless, skinless chicken breast. Serve it with rice, polenta or crusty bread to sop up every last, tender morsel.

Provided by Melissa Clark

Categories     dinner, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds eggplant, cut into 1-inch cubes
2 tablespoons extra-virgin olive oil, plus more as needed
Kosher salt and black pepper
1 small red onion, halved and thinly sliced
1 cup chopped fresh tomatoes (any kind will work)
2 tablespoons unsalted butter
2 garlic cloves, grated or minced
1/3 cup dry white wine or rosé (or use chicken or vegetable broth)
2 tablespoons chopped, pitted Castelvetrano or other green olives
1 tablespoon drained capers
1 1/2 pounds swordfish, cut into 1 1/2-inch chunks (see Note)
1/4 cup chopped parsley
Torn basil leaves, for garnish
Lemon or lime juice, to taste (optional)

Steps:

  • Set a broiler rack 4 inches from the heat source, and heat the broiler. If grilling, heat your grill.
  • In a large bowl or on a rimmed baking sheet, toss eggplant with just enough oil to coat, and season with salt. Broil or grill until golden all over and charred in spots, 2 to 4 minutes per side.
  • As eggplant broils, or after you've grilled it, heat a large skillet over medium-high. Add 2 tablespoons oil, and, when it's hot, add onion and a pinch of salt. Sauté until onion is lightly browned in spots and soft, 5 to 7 minutes.
  • Add tomatoes and 1/4 cup water, and simmer until the tomato breaks down and turns saucy, about 5 minutes. If the pan starts to dry out, add a splash of water.
  • Add eggplant to the pan, along with a drizzle of oil, and turn heat to medium-low. Cook until the mixture is very tender, 10 to 15 minutes. Taste and season with more salt, if needed, and plenty of pepper. Use a slotted spoon to transfer eggplant mixture to a bowl and set aside. Raise heat to medium.
  • Without wiping out the pan, add butter and let it melt. Add garlic and sauté until fragrant, about 1 minute. Add wine, olives, capers and a small pinch of salt, and bring to a simmer. Add swordfish, and let cook, gently turning the pieces with a spoon so they don't fall apart, until cooked through, 3 to 5 minutes.
  • Return eggplant mixture to the pan and gently stir in parsley. Heat until the mixture bubbles, 1 to 2 minutes. Garnish with basil leaves and a squeeze of lemon or lime, if you like, and serve immediately.

SWORDFISH WITH TOMATOES AND CAPERS



Swordfish With Tomatoes and Capers image

An incredibly fresh, delicous, simple dish from the great and wonderous Ina Garten. Her swordfish recipe combines the yummy flavors of tomatoes and garlic with fennel and capers. Divine!

Provided by hollyfrolly

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 cup fennel, chopped (1 bulb)
1 cup onion, chopped (1 onion)
3 tablespoons olive oil, extra virgin (I like Spanish)
1 teaspoon garlic (minced)
28 ounces tomatoes, canned (drained)
2 tablespoons chicken stock
2 tablespoons white wine
1/2 cup fresh basil, chopped
2 tablespoons capers, drained
1 tablespoon unsalted butter
4 swordfish fillets (approx. 2 1/2 pounds)
1 teaspoon salt
1 teaspoon pepper, freshly ground

Steps:

  • Sauce:.
  • In a large saute pan over medium-low heat, cook onions and fennel in the olive oil for about 10 minutes (until vegetables are soft.).
  • Add garlic to vegetables and saute for about 30 seconds.
  • Add tomatoes, salt and pepper to the mix and simmer on low for 10 minutes.
  • Add chicken stock and wine and simmer for an additional 10 minutes.
  • Add basil, butter and capers and saute for one more minute.
  • Fish:.
  • Brush swordfish with olive oil. Sprinkle with salt and pepper.
  • Grill on high heat for five minutes per side.
  • Serve fish on top of sauce in a pasta bowl/dish. Garnish with fresh basil.
  • Enjoy with a nice glass of white wine!

Nutrition Facts : Calories 352.4, Fat 19.1, SaturatedFat 4.9, Cholesterol 60.9, Sodium 865.7, Carbohydrate 14.9, Fiber 4.1, Sugar 7.2, Protein 29.9

Tips:

  • Choose fresh swordfish: Opt for fish that is firm to the touch, has a mild smell, and is bright in color.
  • Marinate the swordfish: Marinating the fish in a mixture of olive oil, lemon juice, garlic, and herbs enhances its flavor and keeps it moist during cooking.
  • Cook the swordfish properly: Swordfish cooks quickly, so it's important to not overcook it. Aim for an internal temperature of 145°F (63°C) for medium-rare or 155°F (68°C) for medium.
  • Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful they will be in the dish.
  • Add capers for a briny touch: Capers add a salty, briny flavor to the dish that complements the swordfish and tomatoes well.
  • Garnish with fresh herbs: Fresh herbs like parsley, basil, or thyme add a pop of color and freshness to the dish.

Conclusion:

Swordfish with Tomatoes and Capers is an easy and flavorful dish that is perfect for a weeknight meal. The combination of succulent swordfish, juicy tomatoes, and briny capers creates a delicious and satisfying dish that is sure to please everyone at the table. Serve it with your favorite sides, such as roasted vegetables, grilled potatoes, or a fresh salad, for a complete and satisfying meal.

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