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Swordfish with cherry tomatoes, capers, and olives

17/11/2023

Here is a Mediterranean recipe enriched with an Italian twist for preparing swordfish with cherry tomatoes, capers, and olives.

Ingredients

  • 4 slices of swordfish (about 150-200 g each)
  • 250 g of cherry tomatoes
  • 60 g of pitted black olives (preferably Gaeta or Taggiasca type)
  • 1 tablespoon of salted capers (rinsed and desalted)
  • 2 cloves of garlic
  • 4 tablespoons of extra virgin olive oil
  • Salt and pepper to taste
  • A bunch of chopped parsley
  • Lemon juice (optional)
  • Dry white wine (optional, for deglazing)

Preparation

  1. Start by heating the extra virgin olive oil in a large pan over medium heat and sauté the garlic cloves until golden. Remove as soon as they are browned to avoid burning them and causing bitterness in the dish.

  2. Add the halved cherry tomatoes and cook for a few minutes until they begin to soften.

  3. Add the pitted olives and capers. If you like, you can deglaze with a little dry white wine, letting the alcohol evaporate.

  4. Meanwhile, cook the swordfish slices on a hot grill or in another skillet with a drizzle of oil, about 2-3 minutes per side, or until golden brown and cooked to your liking. Salt and pepper to taste.

  5. Once ready, transfer the slices to the pan with the cherry tomato, caper, and olive sauce, letting them flavor for a minute or two, gently turning them once.

  6. Serve the swordfish immediately, garnishing with chopped fresh parsley and, if you like, a drizzle of fresh lemon juice to enhance the acidity and freshness of the dish.

Interesting Facts

Swordfish is a fish highly appreciated in Mediterranean cuisine, especially in Sicily, where it is caught and cooked with various recipes that enhance its flavor. Cherry tomatoes, capers, and black olives are typical ingredients that give the dish a very Italian and Mediterranean flavor.

Swordfish with cherry tomatoes, capers, and olives