Swordfish With Tomatoes Capers And Mint Recipes

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.

SWORDFISH WITH TOMATOES, CAPERS AND MINT

Steps:

• 1. Season swordfish with salt and pepper.
• 2. Heat olive oil in a nonstick skillet, add garlic and cook until aromatic, then remove the garlic from the pan.
• 3. Add the fish to the pan and cook for about 5 minutes on each side, until cooked through. Set fish aside and keep warm.
• 4. Add the cherry tomatoes, lemon juice, capers and mint to the pan and cook until the tomatoes start to soften.
• 5. Serve sauce over fish.

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.

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!

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-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 TOMATOES AND CAPERS

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!

SWORDFISH WITH TOMATO CAPER SAUCE

Steps:

• preheat oven to 450 F heat large heavy oven proof frying pan over high heat until very hot - 3-4 minutes. meanwhile pat swordfish dry with paper towels and season both sides with salt and pepper add 1 tbspn olive oil to the hot pan and then add fish, sear for 1 minute on first side, about 30 sec on second side and then place pan in oven to roast for 2-3 minutes for rare, or to taste. Remove from oven and transfer to warmed platter, tented with foil while making sauce. Sauce: in same frying pan, over medium heat, warm remaining olive oil. add shallot and saute till softened, about 2 minutes. add tomato, vinegar, capers and season with salt and pepper. saute until the mixture is hot, about 2 minutes. divide fish among warmed individual plates. spoon sauce over fish and garnish with basil - serve at once.

SWORDFISH WITH OLIVES, CAPERS & TOMATOES OVER POLENTA

Steps:

• Bring 2 cups water to a boil in a medium saucepan over high heat. Add 1/4 tsp. salt. Slowly pour in cornmeal (or polenta) in a gentle stream, stirring rapidly with a whisk or wooden spoon to avoid lumps. Cook, stirring, until the mixture starts to thicken, about 3 minutes.
• Reduce heat to a low simmer. Cook, stirring every 5 minutes, until the polenta easily comes away from the sides of the pan, 20 to 25 minutes. While stirring, crush any lumps against the side of the pan. If the polenta becomes too thick to stir, add 1/2 cup water. The final texture should be similar to a thick porridge. Remove from heat and cover to keep warm.
• Meanwhile, heat oil in a large skillet over medium heat. Add celery; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook until aromatic but not browned, 30 seconds. Stir in tomatoes, olives, basil, capers, ground pepper, crushed red pepper, and the remaining 1/4 tsp. salt. Cover, reduce heat to low, and simmer for 5 minutes.
• Place swordfish steaks in the simmering sauce. Cover and cook until the fish is cooked through, 10 to 15 minutes.
• To serve, spoon the polenta onto a large serving platter. Arrange the fish over the polenta, top with the sauce, and garnish with fresh basil, if desired.

SWORDFISH WITH CAPERS, OLIVES AND TOMATOES

Steps:

• Season swordfish fillets with salt and pepper.
• Heat 2 tablespoons (30 ml) of olive oil in a nonstick skillet over medium-high heat. Cook swordfish until browned on both sides (about 3 minutes each). Remove fillets from pan and set aside.
• In the same pan, add the remaining olive oil and heat over medium-high, then add garlic, cherry tomatoes, and crushed red pepper flakes. Cook for 3-4 minutes, until tomatoes are soft and blistered. Reduce heat to low, then add olives, capers, and chicken stock and cook for 8-10 minutes.
• Reduce heat to low and mix in butter. Add swordfish back to pan, cover, and cook for 3-4 minutes.
• Put one fillet on each serving plate, pour a generous amount of sauce over top, and garnish with chopped parsley.
• Buon appetito!

BAREFOOT CONTESSA'S SWORDFISH W TOMATOES & CAPERS

Steps:

• 1. 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.