PAN-SEARED SWORDFISH WITH CHERRY TOMATOES, ROASTED PEPPERS, OLIVES & CAPERS
Makes 2 Servings
|Italian Soave, Pinot Grigio, or French Chablis|
Despite its firm, white flesh, swordfish is considered an oily fish. It takes well to acidic or briny flavors and we’ve packed a lot of them into this bright, Mediterranean-inspired sauce.
- 2 tbsp olive oil
- 2 cups cherry tomatoes
- 1 cup roasted red peppers, chopped
- 1 cup Castelvetrano olives, halved
- 2 tbsp capers
- Fresh lemon juice
- 1 tbsp each parsley, thyme, chives, minced
- 2 Spanish Swordfish fillets
- 2 tbsp canola oil
- Salt & pepper to taste
Heat a cast iron pan over high heat and add the olive oil and tomatoes. 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 heat. Add canola oil and swordfish to the pan. Cook 5-6 minutes per side until swordfish has reached an internal temperature of 130 degrees. Let rest for 5 minutes before plating.
To serve, spoon tomato mixture on a plate and set the swordfish on top.