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Swordfish Steaks with Cherry tomatoes and capers Recipe

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This recipe for Swordfish Steaks with Cherry tomatoes and capers is from Dennis's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 tablespoons olive oil, divided
1-2 1-inch thick swordfish steaks (about 1 1/2 pounds total)
Kosher salt, fresh ground pepper
1/2 small red onion, finely chopped
6 oil- packed anchovy filets, drained, finely chopped
2 pints cherry tomatoes
2 tablespoons drained capers
2 tablespoons Sherry vinegar or red wine vinegar
2 tablespoons oregano leaves
Lemon wedges (for serving)

Directions:
Directions:
Heat broiler. Drizzle 2 tablespoons oil in a 2 quart baking dish. Add swordfish steaks and turn to coat; season with salt and pepper
Toss onion, anchovies, tomatoes, capers, vinegar, and remaining 2 tablespoons oil in a medium bowl; season with salt and pepper and arrange around fish.
Broil until fish is golden brown and tomatoes are starting to blister, 5-8 minutes.
Turn fish and broil until fish is opaque throughout and tomatoes have burst and are blistered in spots, 5-7 minutes.
Top with oregano and serve with lemon wedges for squeezing over

 

 

 

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