SWORDFISH PROVENCAL
Steps:
- For the sauce, heat the olive oil in a large (12-inch) saute pan. Add the onions, fennel, bell peppers, and garlic and cook over medium-low heat for 10 minutes, stirring occasionally, until the vegetables are soft. Put the tomatoes with their juices in a food processor fitted with the steel blade and pulse several times, until very large diced. Add the tomatoes to the sauce, then the chicken stock, white wine, anchovies, 1 teaspoon salt, and 1 teaspoon pepper. Simmer over low heat for 25 to 30 minutes, stirring occasionally, until thickened. Add the chopped basil, capers, and butter and cook for 1 minute.
- Meanwhile, prepare a grill with hot coals. Brush the swordfish with olive oil and sprinkle with salt and pepper. Grill over high heat for 5 minutes on each side until the center is no longer raw. Don¿t overcook! Place a puddle of sauce on a serving plate, arrange the swordfish on top, and garnish with extra basil. Serve hot or at room temperature.
GRILLED SWORDFISH WITH TOMATOES AND OREGANO
We're flipping the script and marinating after grilling. In this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Seafood Fish Swordfish Pine Nut Capers Oregano Tomato Honey Soy Free Peanut Free Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for medium-high heat; lightly oil grate. Toast pine nuts in a dry small skillet over medium heat, shaking often, until golden, about 4 minutes. Let cool and set aside for serving.
- Pat swordfish dry and season all over with salt and pepper. Place on a rimmed baking sheet and let sit at room temperature 15 minutes.
- Meanwhile, whisk vinegar, capers, chopped oregano, honey, and 1/2 cup oil in a small bowl to combine; set marinade aside. Arrange tomatoes on a rimmed platter, overlapping slightly; set aside.
- Rub swordfish all over with remaining 2 Tbsp. oil and grill, undisturbed, until grill marks appear, about 4 minutes. Carefully turn over and cook on second side until fish is opaque all the way through, about 4 minutes. Transfer to reserved platter with tomatoes and top with oregano sprigs. Season with more salt and pepper. Pour reserved marinade over and let sit at least 15 minutes and up to 1 hour. To serve, scatter reserved pine nuts over.
BAKED FISH WITH TOMATOES, OLIVES AND CAPERS
For this full-flavored weeknight dinner, fish fillets are baked with a quickly assembled tomato sauce flavored with olives, capers, garlic and oregano. Baking the fish in the sauce makes it difficult to overcook, and has the convenient benefit of being served with simply boiled potatoes.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425˚ F. Rub the bottom of a 9-by-13-inch baking dish with 1 tablespoon olive oil. Season the fish on both sides with salt and pepper; place skin-side down in the dish.
- Heat 3 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Add the garlic and cook until softened, about 30 seconds. Add 1/2 teaspoon oregano and the bay leaves and stir to combine. Add the tomatoes, olives, capers and a pinch of salt and bring to a simmer. Cook, stirring occasionally, until just slightly thickened, about 3 minutes.
- Pour the tomato mixture all over the fish. Bake until the fish is cooked through, 12 to 15 minutes.
- Meanwhile, put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, reduce to a steady simmer and cook until very tender, 10 to 12 minutes. Drain and toss with the remaining 2 tablespoons olive oil and 1/2 teaspoon oregano; season with salt and pepper.
- Divide the fish among plates. Spoon the tomato mixture over the top and sprinkle with chopped cilantro. Serve with the potatoes.
Nutrition Facts : Calories 510, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 63 milligrams, Sodium 1345 milligrams, Carbohydrate 32 grams, Fiber 6 grams, Sugar 4 grams, Protein 39 grams
SWORDFISH WITH TOMATOES AND CAPERS
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
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
SWORDFISH WITH TOMATOES AND CAPERS
Steps:
- For the sauce, cook the onions and fennel in the oil in a large saute pan on medium-low heat for 10 minutes, until the vegetables are soft. Add the garlic and cook for 30 seconds. Add the drained tomatoes, smashing them in the pan with a fork, plus the salt and pepper. Simmer on low heat for 15 minutes. Add the chicken stock and white wine and simmer for 10 more minutes to reduce the liquid. Add the basil, capers, and butter and cook for 1 minute more. Prepare a grill with hot coals. Brush the swordfish with olive oil, and sprinkle with salt and pepper. Grill on high heat for 5 minutes on each side until the center is no longer raw. Do not overcook. Place the sauce on the bottom of a plate, arrange the swordfish on top, and garnish with basil leaves. Serve hot or at room temperature.
MEDITERRANEAN SWORDFISH WITH TOMATOES AND OLIVES
Here is another for Worldwide for ZWT3 but I have made this and it was delish. Easy to make the only thing I left out is the hot red pepper flakes as I can't eat "Hot". I also used both green and black olives. I served with a simple tomato/feta salad and rice pilaf. QUICK, EASY AND DELISH!
Provided by MISSIB
Categories Very Low Carbs
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large heavy skillet over high heat.
- Season swordfish generously with salt and pepper.
- Sauté until browned on both sides.
- Transfer fish to a platter.
- Add remaining ingredients to skillet and reduce heat and simmer 5 minutes.
- Transfer fish to the sauce and cook, turning once until the fish is firm to the touch and cooked through, about 5 minutes.
Nutrition Facts : Calories 358.5, Fat 19.3, SaturatedFat 3.6, Cholesterol 66.4, Sodium 504.2, Carbohydrate 10.5, Fiber 3.5, Sugar 5.7, Protein 36.1
PAN-SEARED SWORDFISH WITH TOMATOES, OLIVES, AND CAPERS
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
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
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.
More about "swordfish with tomatoes and capers recipes"
SWORDFISH STEAKS WITH CHERRY TOMATOES AND CAPERS
From bonappetit.com
4/5 (20)Estimated Reading Time 2 minsServings 2Total Time 30 mins
- Heat broiler. Drizzle 2 Tbsp. oil in a 2-qt. baking dish. Add swordfish steaks and turn to coat; season with salt and pepper.
- Toss onion, anchovies, tomatoes, capers, vinegar, and remaining 2 Tbsp. oil in a medium bowl; season with salt and pepper and arrange around fish.
- Broil until fish is golden brown and tomatoes are starting to blister, 5–8 minutes. Turn fish and broil until fish is opaque throughout and tomatoes have burst and are blistered in spots, 5–7 minutes.
SWORDFISH, CHERRY TOMATOES AND CAPERS | FISH RECIPES
From jamieoliver.com
Servings 2Total Time 15 minsCategory MainsCalories 199 per serving
- Season the swordfish and drizzle with oil, then pan-fry or grill for 5 minutes over a high heat on each side, or until cooked.
- Heat 1 tablespoon of oil in a frying pan over a high heat, add the garlic and tomatoes and sauté for 5 minutes, or until lightly golden.
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
SWORDFISH WITH OLIVES, CAPERS & TOMATOES OVER POLENTA
From eatingwell.com
PAN ROASTED SWORDFISH WITH CHERRY TOMATOES AND CAPERS
From jerseygirlcooks.com
SWORDFISH WITH CAPERS, OLIVES AND TOMATOES (PESCE …
From sbs.com.au
SWORDFISH WITH TOMATOES AND CAPERS - FOOD NETWORK
From foodnetwork.ca
3.4/5 (12)Category Dinner,Fish,Grill,Herbs,Tomatoes,VegetablesServings 4Total Time 47 mins
SWORDFISH WITH TOMATOES AND CAPERS - GOOSENECK VINEYARDS
From gooseneckvineyards.com
SWORDFISH WITH TOMATOES AND CAPERS | RECIPE | FOOD NETWORK …
From pinterest.ca
SWORDFISH WITH CAPERS, OLIVES & SUN-DRIED TOMATOES
From lcbo.com
SWORDFISH WITH TOMATOES AND CAPERS - PLAIN.RECIPES
From plain.recipes
SWORDFISH SCALOPPINE WITH CAPERS RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPES FOR SWORDFISH WITH TOMATOES AND CAPERS
From cooktime24.com
SWORDFISH WITH TOMATOES AND CAPERS - GLUTEN FREE RECIPES
From fooddiez.com
SWORDFISH WITH CAPERS RECIPES
From tutdemy.com
ROASTED SWORDFISH AND POTATOES WITH CAPER MAYONNAISE - FOOD
From foodandwine.com
PAN-SEARED SWORDFISH WITH CHERRY TOMATOES, ROASTED PEPPERS
From marxfood.com
SWORDFISH WITH WINE, TOMATOES, CAPERS AND FETTUCCINE.
From giangiskitchen.com
HOW TO COOK SWORDFISH FILLETS WITH ROASTED CHERRY TOMATOES …
From thisnutrition.com
SWORDFISH WITH POTATOES, TOMATOES AND CAPERS - HERON EARTH
From heronearth.com
PENNE WITH SWORDFISH, TOMATOES, OLIVES AND CAPERS - DAIRY FREE …
From fooddiez.com
SWORDFISH WITH OLIVES AND CAPERS RECIPE | MYRECIPES
From myrecipes.com
SWORDFISH WITH OLIVES AND CAPERS (PESCE SPADA ALLA GHIOTTA)
From carolinescooking.com
SWORDFISH WITH TOMATOES AND CAPERS RECIPE - FOOD.COM | RECIPE
From pinterest.ca
SWORDFISH WITH TOMATOES AND CAPERS - FOOD NETWORK
From foodnetwork.co.uk
PAN SEARED SWORDFISH STEAKS WITH OLIVES AND CAPERS
From sipandfeast.com
SWORDFISH WITH TOMATOES CAPERS AND OLIVE STOCK PHOTO BY …
From photodune.net
SWORDFISH WITH CAPERS AND CHERRY TOMATOES - CUCINEDALMONDO5
From cucinedalmondo5.com
SWORDFISH RECIPES EPICURIOUS | DEPORECIPE.CO
From deporecipe.co
SWORDFISH & BLISTERED TOMATOES – CHURN
From churnfoods.com
SWORDFISH, CHERRY TOMATOES AND CAPERS - BIGOVEN.COM
From bigoven.com
SWORDFISH WITH TOMATO CAPER SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
SWORDFISH WITH TOMATOES AND CAPERS RECIPES
From tutdemy.com
SWORDFISH WITH TOMATOES AND CAPERS - LINDA MALCOLM
From lindamalcolm.com
GRILLED SWORDFISH STEAKS WITH TOMATOES & CAPERS | FESTIVAL FOODS
From festfoods.com
SWORDFISH WITH TOMATOES AND CAPERS – RECIPES NETWORK
From recipenet.org
You'll also love