Tomato-Poached Swordfish
This tomato-poached swordfish is an easy swordfish recipe that's perfect for a warm summer night.
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Servings: 4
Equipment
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- 1 small Vidalia onion, peeled and diced
- 1½ pounds cherry tomatoes
- 7 ounces pitted kalamata olives (drained)
- 1 cup water
- 1 pound swordfish steaks (patted dry and seasoned with salt and pepper)
- ½ ounce basil leaves, roughly chopped; a few leaves reserved for garnish
- 1 tablespoon freshly minced oregano, plus a pinch for serving
- 1 lemon
- Salt, pepper, and crushed red pepper
- 4 slices warm, crusty bread for serving
Instructions
Make the sauce:
- Preheat oven to 275ºF.
- Heat 1 tablespoon extra virgin olive oil over medium heat in a wide, ovenproof pot. Add the onion and cook, stirring occasionally, for 5–7 minutes until translucent. Add salt and pepper.
- Add the cherry tomatoes and season with salt, pepper, and a big pinch of crushed red pepper. Cook for 8–10 minutes until the skins split, mashing a few tomatoes into the onions. Season with salt and pepper.
- Add the olives and 1 cup water. Bring to a boil, then turn off the heat. Taste and season.
Cook the swordfish:
- Nestle the swordfish into the broth. Drizzle with the remaining 1 tablespoon of olive oil. Transfer to the oven for 25–35 minutes. Check the temperature after 25 minutes and continue baking for 5–10 minutes or until an instant-read thermometer reaches 140ºF when inserted at the thickest part of the fish. Remove from the oven.
Finish the swordfish:
- Sprinkle the oregano and chopped basil on top. Squeeze the lemon over the fish. Let stand for 5 minutes.
To serve:
- Place the fish in bowls and spoon the sauce around. Finish with a sprinkle of oregano on each dish and scatter fresh basil leaves around the fish. Serve with warm bread on the side. Enjoy!
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