Baked Swordfish With Capers And Baked Tomatoes Recipes

MEDITERRANEAN BAKED FISH RECIPE WITH TOMATOES AND CAPERS

Steps:

• Prepare the tomato and capers sauce. In a medium saucepan, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add onions, cook for 3 minutes until it begins to turn gold in color, tossing regularly. Add tomatoes, garlic, spices, pinch of salt (not too much) and pepper, capers, and raisins. Bring to a boil, then turn heat down to medium-low and let simmer for 15 minutes or so.
• Heat oven to 400 degrees F.
• Pat fish dry and season with salt and pepper on both sides.
• Pour 1/2 of the cooked tomato sauce into the bottom of a 9 1/2" x 13" baking dish. Arrange the fish on top. Add lemon juice and lemon zest, then top with the remaining tomato sauce.
• Bake in 400 degrees F heated-oven for 15 to 18 minutes or until fish is cooked through and flakes easily (do not over-cook). Remove from heat and garnish with fresh parsley or mint to your liking.
• Serve hot with Mediterranean grilled zucchini, Greek potatoes, or Lebanese rice. (See other suggestions for sides or salads up in the post)

FISH WITH TOMATOES, OLIVES AND CAPERS

Steps:

• In a large nonstick skillet, heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
• Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.

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.

PAN ROASTED SWORDFISH WITH CHERRY TOMATOES AND CAPERS

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.

SWORDFISH A LA SICILIANA

Steps:

• Soak raisins in lukewarm water for 30 minutes. Drain and set aside. Preheat oven to 400 degrees F (200 degrees C).
• Heat olive oil in a large saucepan or skillet over high heat. Saute onion and garlic until soft. Stir in raisins, tomatoes, olives, pine nuts and capers. Cover pan, reduce heat to medium and cook for 15 minutes.
• Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the cooked sauce. Bake in preheated oven for 15 to 20 minutes, until steaks are firm.

SWORDFISH, CHERRY TOMATOES & CAPERS

Steps:

• 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. Transfer to plates.
• Peel and finely slice the garlic, then segment the lemon.
• 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.
• Add the lemon and capers and cook for 2 minutes.
• Finely chop and add the parsley leaves, season with black pepper, stir, then pour over the fish and serve.

BAKED SWORDFISH WITH FENNEL, LEMONS AND CAPERS PESCE SPADA AL FORNO

Steps:

• Heat ¼ cup olive oil in a large frying pan, add fennel and stir over medium heat for 5 minutes or until soft.
• Place swordfish, fennel, lemons and garlic in a large roasting pan, scatter with herbs and capers, then drizzle with remaining oil and season to taste with sea salt and freshly ground black pepper.
• Bake swordfish at 190C for 10-12 minutes, then add wine and cook for another 5 minutes or until fish is just cooked through.
• Place fennel, swordfish and lemon slices on a platter, then spoon over pan juices and serve immediately.

PAN SEARED SWORDFISH WITH OLIVES AND CAPERS

Steps:

• Mince the garlic. Rough chop the olives. Chop the parsley.
• Halve the tomatoes and scoop out the seeds. Chop the tomatoes.
• Saute the garlic on medium to medium low heat in 1/4 cup of extra virgin olive oil for 1-2 minutes.
• Add the olives and saute for 1 minute. Add the tomatoes and saute for 1 minute more.
• Turn off the heat and add the parsley, capers, and optional crushed red pepper. Place the olive and caper sauce in a bowl.
• Wipe down the pan and heat the regular olive oil on medium.
• Pat the swordfish steaks dry with a paper towel and season with the salt and pepper.
• Place the steaks in the hot pan and cook for 3 minutes per side.
• Remove the steaks and plate. Spoon the olive and caper sauce all over the swordfish. Serve the remaining sauce on the side for anyone who would like extra. Enjoy!

BAKED SWORDFISH RECIPE

Steps:

• Preheat oven to 425ºF.
• Place the swordfish steaks in a greased baking dish. Brush the tops of the steaks with 1 Tablespoon of olive oil and sprinkle with salt and pepper to taste.
• Bake, uncovered, for 12-15 minutes or until the fish flakes easily with a fork.
• While the fish is baking, combine the tomatoes, garlic, parsley, oregano, capers, vinegar and 2 Tablespoons of olive oil in a bowl. Add pepper and just a sprinkling of salt.
• Remove swordfish from the oven, plate and serve with the tomato mixture on top.

BAKED SWORDFISH WITH CAPERS AND BAKED TOMATOES

Steps:

• Preheat the oven to 400 degrees F. In a small bowl, toss together the breadcrumbs, grated cheese, 2 tablespoons of the olive oil, and the basil. Season the fish with the salt, and rub with 2 tablespoons of the olive oil. Put the tomatoes, cut side up, on a large, rimmed baking sheet, and drizzle the tomatoes and the baking sheet with the remaining 2 tablespoons of the olive oil. In a measuring cup, combine the wine, vinegar, and -red--pepper flakes. Pour around the tomatoes in the sheet pan. Pat about -three--quarters of the crumb mixture onto the cut side of the tomatoes. Bake the tomatoes on the middle rack of the oven until they begin to soften, about 10 minutes. Meanwhile, toss the fish with the remaining crumb mixture. After the tomatoes have baked 10 minutes, scatter the capers and parsley in the pan juices, and fit the swordfish into the spaces in the pan. Bake until the swordfish is cooked through and the crumbs on the fish and tomatoes are browned and crisp, about 15 minutes.

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.