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Swordfish with Potatoes, Tomatoes and Capers
The southern Italian dish called pesce spada alla ghiotta pairs meaty swordfish with a rustic tomato sauce. To make a our version a complete one-pan meal, we add Yukon Gold potatoes. The swordfish steaks are browned in olive oil and finish cooking, along with the potatoes, in a garlicky tomato sauce. Capers and basil infuse the dish with bold Mediterranean flavors.
4
Servings
Tip
Don’t let the tomato mixture reach a boil once the fish is returned to the skillet. Low, gentle heat will cook the fish through but keep it moist and tender.
35 minutes
Ingredients
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4
6-ounce swordfish steaks, patted dry
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Kosher salt and ground black pepper
Directions
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01Season the fish with salt and pepper. In a 12-inch skillet over medium-high, heat 2 tablespoons of oil until shimmering. Add the fish and cook undisturbed until well browned, 5 to 7 minutes. Using a thin metal spatula, transfer the steaks to a plate, turning them browned side up.
Reviews
June 13, 2022
Delicious
I am always looking for healthy, easy recipes and this fulfilled all my expectations! Will definitely make again. Would be good with cod as well.
March 14, 2023
It was not good
The sauce is not for the fish but for pasta or something else. It did not go together at all. The sauce was good, but the fish had no flavor. I would not make this again. The fish was expensive too.
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I liked this dish! I used cod instead, because I already had it in the freezer.