Pan Roasted Swordfish with Tomatoes (Print Version)
# Ingredients:
→ For the Marinade
01 -
1/4 cup Italian dressing
02 -
Juice from one medium sized lemon
→ For the Fish
03 -
2 swordfish steaks (about 1 1/2 pounds, cut 1 inch thick)
04 -
1/2 teaspoon salt
05 -
1/2 teaspoon black pepper
06 -
1 Tablespoon Italian seasoning
→ For the Sauce
07 -
2 Tablespoons olive oil
08 -
2 cups cherry or grape tomatoes, halved
09 -
1/4 cup capers
10 -
2 cloves garlic, chopped
11 -
2 tablespoons fresh chopped parsley, plus extra for garnish
12 -
1 cup chicken broth
# Instructions:
01 -
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.
02 -
Preheat oven to 400 degrees.
03 -
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.
04 -
Add cherry tomatoes, capers, garlic, parsley, and broth. Cook for a few minutes or until tomatoes are wilted.
05 -
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.
06 -
Remove from heat and serve fish with sauce spooned over it. Garnish with extra parsley.
# Notes:
01 -
Can substitute vegetable broth for chicken broth
02 -
Use an oven-proof skillet for best results
03 -
Fish thickness affects cooking time