Swordfish With Tomatoes And Capers Food

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PAN ROASTED SWORDFISH WITH CHERRY TOMATOES AND CAPERS



Pan Roasted Swordfish with Cherry Tomatoes and Capers image

This flavorful fish dinner is cooked in under 30 minutes!

Provided by Lisa Grant

Categories     Dinner Entree     entree

Time 30m

Number Of Ingredients 12

1/4 cup Italian dressing
juice from one medium sized lemon
2 swordfish steaks (about 1 1/2 pounds cut 1 inch thick)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 Tablespoon Italian seasoning
2 Tablespoons olive oil
2 cups cherry or grape tomatoes (half cut in half)
1/4 cup capers
2 cloves chopped garlic
2 tablespoons fresh chopped parsley plus extra for garnish
1 cup chicken broth (vegetable broth can be substituted)

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.

Nutrition Facts : Calories 246 kcal, Carbohydrate 7 g, Protein 18 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 57 mg, Sodium 1036 mg, Fiber 2 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 12 g, ServingSize 1 serving

SWORDFISH PROVENCAL



Swordfish Provencal image

Provided by Ina Garten

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 16

3 tablespoons good olive oil, plus extra for grilling
1 cup chopped yellow onion (1 onion)
1 cup chopped fennel (1 bulb)
1 red bell pepper, julienned 1/2-inch thick
1 yellow bell pepper, julienned 1/2-inch thick
1 teaspoon minced garlic
28 ounces canned plum tomatoes, preferably San Marzano
2 tablespoons chicken stock
2 tablespoons good dry white wine
2 anchovies, minced
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh basil leaves
2 tablespoons capers, drained
1 tablespoon unsalted butter
4 (1-inch-thick) swordfish fillets (about 2 1/2 pounds)
Fresh basil leaves, julienned, for garnish

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



Grilled Swordfish with Tomatoes and Oregano image

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

1/2 cup plus 2 Tbsp. extra-virgin olive oil, plus more for grill
2 Tbsp. pine nuts
2 (12-oz.) swordfish steaks, about 1" thick
Kosher salt, freshly ground pepper
1/4 cup red wine vinegar
2 Tbsp. drained capers, finely chopped
1 Tbsp. finely chopped oregano, plus 2 sprigs for serving
1/2 tsp. honey
2 large ripe heirloom tomatoes, halved, thickly sliced

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.

SWORDFISH WITH TOMATOES AND CAPERS



Swordfish with Tomatoes and Capers image

1999, The Barefoot Contessa Cookbook, All Rights Reserved.

Provided by Ina Garten

Categories     dinner,fish,grill,herbs,tomatoes,vegetables

Time 47m

Yield 4 servings

Number Of Ingredients 14

1 cup chopped yellow onion (1 onion)
1 cup chopped fennel (1 bulb)
3 Tbsp good olive oil
1 tsp minced garlic
1 (28-oz) can plum tomatoes, drained
1 tsp kosher salt
¾ tsp freshly ground black pepper
2 Tbsp chicken stock
2 Tbsp good dry white wine
½ cup chopped fresh basil leaves
2 Tbsp capers, drained
1 Tbsp unsalted butter
4 (1-inch-thick) swordfish fillets (about 2 ½ lbs)
Fresh basil leaves

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.

BAKED FISH WITH TOMATOES, OLIVES AND CAPERS



Baked Fish with Tomatoes, Olives and Capers image

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

6 tablespoons extra-virgin olive oil
4 6-ounce snapper or black sea bass fillets, pin bones removed
Kosher salt and freshly ground pepper
1 small white onion, chopped
3 cloves garlic, minced
1 teaspoon dried oregano
2 bay leaves, preferably fresh
1 28-ounce can diced fire-roasted tomatoes with green chiles
1/2 cup pimiento-stuffed green olives, roughly chopped
2 tablespoons capers in brine, drained
1 pound baby Yukon Gold or red-skinned potatoes, quartered
Chopped fresh cilantro, for serving

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



Swordfish With Tomatoes and Capers image

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

1 cup fennel, chopped (1 bulb)
1 cup onion, chopped (1 onion)
3 tablespoons olive oil, extra virgin (I like Spanish)
1 teaspoon garlic (minced)
28 ounces tomatoes, canned (drained)
2 tablespoons chicken stock
2 tablespoons white wine
1/2 cup fresh basil, chopped
2 tablespoons capers, drained
1 tablespoon unsalted butter
4 swordfish fillets (approx. 2 1/2 pounds)
1 teaspoon salt
1 teaspoon pepper, freshly ground

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

MEDITERRANEAN SWORDFISH WITH TOMATOES AND OLIVES



Mediterranean Swordfish With Tomatoes and Olives image

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

3 tablespoons olive oil
1 1/2-2 lbs swordfish steaks, cut into 4 - 6 portions
salt & freshly ground black pepper
2 -4 garlic cloves, finely chopped
2 (15 ounce) cans tomatoes, with liquid
1/2 cup black olives or 1/2 cup green olives
1/4 cup chopped parsley
3 tablespoons capers, drained
hot red pepper flakes (optional)

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



Pan-Seared Swordfish with Tomatoes, Olives, and Capers image

Categories     Bread     Sauce     Olive     Tomato     Side     Swordfish     Boil

Yield makes 4 servings

Number Of Ingredients 9

3 tablespoons extra virgin olive oil
1 1/2 to 2 pounds swordfish, in 1 piece
Salt and black pepper to taste
1 tablespoon minced garlic
2 tablespoons drained capers
2 small dried chiles or a large pinch of hot red pepper flakes, or to taste
1/4 cup black or green olives, preferably not canned
4 cups (about one 28-ounce can) chopped tomatoes with their juice
Chopped fresh parsley leaves for garnish

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



Swordfish With Caramelized Eggplant and Capers image

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

1 1/2 pounds eggplant, cut into 1-inch cubes
2 tablespoons extra-virgin olive oil, plus more as needed
Kosher salt and black pepper
1 small red onion, halved and thinly sliced
1 cup chopped fresh tomatoes (any kind will work)
2 tablespoons unsalted butter
2 garlic cloves, grated or minced
1/3 cup dry white wine or rosé (or use chicken or vegetable broth)
2 tablespoons chopped, pitted Castelvetrano or other green olives
1 tablespoon drained capers
1 1/2 pounds swordfish, cut into 1 1/2-inch chunks (see Note)
1/4 cup chopped parsley
Torn basil leaves, for garnish
Lemon or lime juice, to taste (optional)

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.

SPANISH SWORDFISH WITH TOMATOES IN HERB SAUCE



Spanish Swordfish With Tomatoes in Herb Sauce image

Make and share this Spanish Swordfish With Tomatoes in Herb Sauce recipe from Food.com.

Provided by Stella Mae

Categories     Spanish

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

4 swordfish fillets
4 medium tomatoes, peeled and halved, seeded
1 tablespoon breadcrumbs
1 garlic clove, crushed
1 teaspoon fresh oregano leaves, chopped
2 -4 tablespoons olive oil
salt and pepper
4 -6 fresh basil leaves, chopped (as many as you prefer)
4 -6 fresh Italian parsley, chopped (as many as you prefer)
4 shallots, chopped (or one small yellow or white onion)
1/2 lemon, juice of
6 seedless spanish black olives, halved (optional)
4 sprigs Italian parsley (optional)
12 capers (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • Place swordfish fillets on a plate and sprinkle with olive oil, if you like, or leave plain and cover with plastic wrap. Set aside.
  • To make the sauce heat 2 or more tbsp olive in a frying pan, add chopped basil and parsley, shallots (or small onion), salt and pepper to taste. Stir gently as it cooks.
  • When the shallots (or onion) is translucent, set aside.
  • In a bowl mix the crushed garlic, breadcrumbs, oregano and lemon juice, salt and pepper to taste.
  • Place the halved, prepared tomatoes on a baking tray and cover with the oil and garlic mixture.
  • Bake in the oven for about 10 minutes or until cooked through and a bit bubbly.
  • While sauce is baking, cook swordfish in 2 tablespoons olive oil on a hot griddle or in a non-stick frying pan until golden brown on both sides. You may add more olive oil, if necessary.
  • To serve, place the fish on pre-heated plates with the baked tomato halves in herb sauce either alongside or on top of each fillet, and sprinkle remaining herb sauce and juices over all.
  • Top each fillet with 3 black olive halves, 3 capers and a sprig of parsley.
  • Note: Roasted potatoes, a green salad and a glass of wine go well with this dish. Salut!

Nutrition Facts : Calories 309.8, Fat 16.3, SaturatedFat 3.2, Cholesterol 89.8, Sodium 145.2, Carbohydrate 11.7, Fiber 1.9, Sugar 3.6, Protein 28.9

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From lindamalcolm.com


TUSCAN SWORDFISH WITH CAPERS, TOMATOES AND ONIONS
Add sliced onions and a small pinch of salt and cook until soft, about 5 minutes. Add garlic and cook for 1 minute. Add tomatoes and another 1 teaspoon salt and ½ teaspoon pepper. Cook for 5 minutes, then add wine and lemon juice. Cook for 10 minutes, then add capers and stir. Keep warm in pan to until ready to serve under fish.
From thehumbleonion.com


RECIPES FOR SWORDFISH WITH TOMATOES AND CAPERS
Swordfish with rosemary 37; Swordfish steaks with fruit salsa 8; Swordfish with chinese plum sauce 8; Swordfish with lemon dill wine sauce 7; Swordfish with kiwi salsa 5; Swordfish marinade 4; Swordfish with lemon, garlic and olive oil 4; Swordfish with almond crust 4; Swordfish stuffed with basil pesto 3; Swordfish kebabs 3; Swordfish avocado recipe 3; …
From cooktime24.com


GRILLED SWORDFISH STEAKS WITH TOMATOES & CAPERS | FESTIVAL FOODS
Add cherry tomatoes, capers, garlic and parsley and cook until tomatoes are wilted, about 3 minutes. Add butter and continue cooking until butter is melted. Place on low simmer until ready to serve. Place swordfish steaks on grill and cook for about 3 minutes on each side or until steaks reach desired doneness. Remove from grill, top with ...
From festfoods.com


SWORDFISH WITH TOMATO CAPER SAUCE RECIPE - FOOD NEWS
4 1-inch-thick swordfish fillets (about 2 ½ pounds) Fresh basil leaves. For the sauce, cook the onions and fennel in the oil in a large sauté 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.
From foodnewsnews.com


PAN-SEARED SWORDFISH WITH CHERRY TOMATOES, ROASTED PEPPERS
Cook until tomatoes burst, then add the peppers, olives, and capers. Reduce heat to medium and cook for 5 minutes. Season to taste with salt and pepper. Add another tablespoon of olive oil and a squeeze of lemon juice. Remove from heat, stir in fresh herbs. Keep warm. Season swordfish with salt. Heat a separate cast iron pan over medium-high ...
From marxfood.com


SWORDFISH WITH LEMON AND CAPERS - EVERYBODYLOVESITALIAN.COM
Remove and discard the garlic. Season the swordfish with salt, pepper, and oregano. Add the swordfish to the pan. Squeeze the juice from one half of the lemon over the fish. For swordfish that is about 1 inch thick, cook about 5 minutes per side, or until it is just cooked through. It’s important to keep an eye on it.
From everybodylovesitalian.com


SWORDFISH WITH TOMATOES AND CAPERS – RECIPES NETWORK
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.
From recipenet.org


SWORDFISH WITH WINE, TOMATOES, CAPERS AND FETTUCCINE.
Swordfish is a richer meaty fish, thus requiring a bold sauce or side dish to go along. The tomatoes and capers combination is wonderful, while the side fettuccine is the perfect balance to the whole dish. Easy to prepare, 1-2-3 and bon Appetit! Because of the saltiness of the capers, rinse them well. I enjoy Pomi tomatoes and use them often ...
From giangiskitchen.com


HOW TO COOK SWORDFISH FILLETS WITH ROASTED CHERRY TOMATOES …
Put the fish fillets, spread them with olive oil (use about 2 tablespoons) and season with salt and pepper. In a bowl, mix the onion, anchovies, tomatoes, capers, vinegar and 2 tablespoons olive oil, season with salt and pepper and sprinkle around the fish fillets. Bake until the fish is browned for about 5-8 minutes, turn the fish over and ...
From thisnutrition.com


SWORDFISH STEAKS - RECIPE IDEAS, PRODUCT REVIEWS, HOME DECOR ...
Find by keywords: swordfish steaks on the grill, swordfish steaks with cherry tomatoes and capers, swordfish steaks recipes; Pan-Roasted Swordfish Steaks With Mixed-Peppercorn . Author: www.epicurious.com; Description: Aug 26, 2005 — Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed ...
From aabla2013.com


SWORDFISH WITH TOMATOES, CAPERS AND OLIVES - TORCIANO.COM
change country . international italia shop
From torciano.com


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