Pan-Roasted Swordfish with Plum Tomatoes
This swordfish dish can be on the table in less than 30 minutes. Try it with fresh tuna as well.
Serves: 4Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy
- 4 large plum tomatoes
- 4 skinless swordfish steaks (5 oz. each)
- 2 Tbsp. capers
- 2 cloves garlic
- 4 Tbsp. olive oil, divided
- ¼ cup balsamic vinegar
- ½ cup chopped fresh basil
- 1 Tbsp. dried oregano
- 1 Tbsp. granulated sugar
- 2 Tbsp. fresh-squeezed lemon juice
- Salt and freshly ground black pepper
- Italian flat-leaf parsley, to garnish
- 1 lemon, cut into wedges, to garnish
- In a medium saucepan, add enough water to cover the tomatoes. Heat to boiling and blanch the tomatoes briefly until the skins loosen (about 1 minute). Use a slotted spoon to remove the tomatoes from the boiling water. Drain thoroughly, peel the skin, and cut into thin slices. Cut each swordfish steak into 3 to 4 pieces on the diagonal. Rinse the capers. Peel and mince the garlic.
- In a large frying pan, heat 2 tablespoons olive oil over medium heat. Add the garlic and cook until lightly browned. Add the tomatoes, capers, and the balsamic vinegar. Heat through; then stir in the basil, oregano, sugar, and lemon juice. Add the salt and pepper. Cook slowly over medium-low heat until the balsamic vinegar is reduced by half.
- Brush 2 tablespoons olive oil over the swordfish pieces. Add to the pan. Cook over high heat until the fish is golden brown on the outside and cooked through (about 3 to 5 minutes). Transfer to a serving platter. Garnish with the parsley and lemon wedges. Serve immediately.