Swordfish Steaks With Cherry Tomatoes And Capers

By stancec44

Swordfish, with its meaty texture and strong (not in a bad way) flavor, can stand up to other robust seasonings like these. In its place, choose another firm-fleshed type, such as cod, halibut, or salmon.

Ingredients

• 4 tablespoons olive oil, divided
• 1 –2 1-inch-thick swordfish steaks (about 1 1/2 pounds total)
• Kosher salt, freshly ground pepper
• 1/2 small red onion, finely chopped
• 4 oil-packed anchovy fillets, drained, finely chopped
• 2 15-ounce can cherry tomatoes, drained
• 2 tablespoons drained capers
• 2 tablespoons Sherry vinegar or red wine vinegar
• 2 tablespoons oregano leaves
• Lemon wedges (for serving)

Details

Adapted from bonappetit.com

Preparation

Step 1

Heat broiler. Drizzle 2 Tbsp. oil in a 2-qt. baking dish. Add swordfish steaks and turn to coat; season with salt and pepper.

Toss onion, anchovies, tomatoes, capers, vinegar, and remaining 2 Tbsp. 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.