Swordfish With Tomato Caper Sauce Recipes

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.

SEARED SWORDFISH WITH CAPER-ONION SAUCE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onion and sauté for 1 minute. Add the capers and sauté until the onions are just barely translucent, about 2 minutes. (Be careful when you add the capers; they may spit in the hot oil.) Push the vegetables to the side of the pan with a spatula.
• Sprinkle both sides of each swordfish steak with a pinch each of salt and pepper. Lay the swordfish in the middle of the frying pan, leaving the onions pushed to the side. Cook the swordfish for 2 minutes. While the swordfish cooks, stir the vegetable mixture to prevent it from burning. Reduce the temperature to medium and flip the swordfish. Spoon the vegetable mixture on top of the swordfish. Cook the swordfish for 1 1/2 more minutes, or to desired level of doneness. For medium rare, a meat thermometer inserted in the thickest part of the swordfish will read 145˚F. For medium to well done, cook the fish to 155˚F. or higher. Remove the pan from the heat and transfer the swordfish to a serving platter, leaving the onion mixture in the pan.
• Add the garlic, lemon juice, white wine, sugar, and a pinch each of salt and pepper to the onion mixture and stir. Bring to a boil over high heat and reduce the liquid to 1/4 cup, about 5 minutes. Remove from the heat, add the basil, and whisk in the butter until it melts.
• Spoon the sauce over the swordfish 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!

PAN-SEARED SWORDFISH WITH CREAMY DIJON-CAPER SAUCE RECIPE - (4.4/5)

Steps:

• Pat fish dry with paper towels and season with salt and black pepper. Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Cook fish until golden brown and the thickest part of the fish registers 140°F, about 5 minutes per side. Transfer fish to platter and tent loosely with foil. Add shallot to now-empty skillet and cook until softened, about 3 minutes. Stir in tomatoes and cook until just softened, about 1 minute. Stir in crème fraîche, mustard, and capers and cook until slightly thickened, about 2 minutes. Season with salt and black pepper to taste. Top fish with sauce, sprinkle with tarragon, and serve.