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Recipe Detail Page
Swordfish with Capers, Olives & Sun-Dried Tomatoes
Winter 2017
This delicious recipe takes the bright flavours of the Mediterranean and uses them in a dish that’s perfect for winter. The sauce’s dark, rich flavours enable it to stand up to the bigger flavours of a dark lager. To avoid overcooking this delightful fish, have all ingredients at the ready before beginning to cook.
Serves 4
4 pieces swordfish (each 6 oz/175 g), or a total of 1½ lbs (750 g) if pieces are too large for individual portions
Salt and freshly ground black pepper
3 tbsp (45 mL) olive oil
1 cup (250 mL) grape or cherry tomatoes, sliced lengthwise
8 sun-dried tomatoes, drained of oil and coarsely chopped
1 tbsp (15 mL) capers, drained
6 Kalamata olives, pitted and coarsely chopped
2 tbsp (30 mL) balsamic vinegar
3 tbsp (45 mL) water
2 tbsp (30 mL) fresh parsley, coarsely chopped
Additional olive oil for drizzling, if desired
1. Heat a large nonstick skillet over medium-high heat. Season swordfish generously with salt and freshly ground black pepper.
2. When pan is heated, add 2 tbsp (30 mL) olive oil, then add swordfish, let brown on one side for 3 minutes.
3. Carefully flip fish over and let brown for another 2 minutes. Set aside on a plate (no need to cover).
4. Discard frying oil from pan, lower heat to medium and add remaining 1 tbsp (15 mL) oil.
5. Add tomatoes, sun-dried tomatoes, capers and olives and cook for 2 minutes, stirring occasionally.
6. Remove pan from heat and add balsamic vinegar along with 3 tbsp (45 mL) water; stir mixture to combine. Nestle swordfish into tomato mixture, cover pan and return to heat.
7. Warm through for 2 minutes or until fish is cooked through. Remove from heat and plate fish. If needed, cook sauce a minute longer to thicken it. Stir in parsley.
8. Top swordfish with sauce and drizzle with additional olive oil if desired.
Serves 4
