Baked Swordfish With Capers And Baked Tomatoes Recipes

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 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.

BAKED FISH WITH TOMATOES, OLIVES AND CAPERS

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.

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.