Best Swordfish With Tomato Caper Sauce Recipes

Pan-Seared Swordfish with Creamy Dijon-Caper Sauce Recipe - (4.4/5) image

Provided by GratefulSea

Number Of Ingredients 9

4 (6-ounce) swordfish steaks, about 0.75-inch thick
salt and black pepper to taste
1 tablespoon vegetable oil
1 shallot, minced
12-ounces cherry tomatoes, halved
1/2 cup crème fraîche
2 tablespoons Dijon mustard
2 tablespoons capers, rinsed
1 tablespoon fresh tarragon, chopped

Steps:

Pat fish dry with paper towels and season with salt and black pepper. Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Cook fish until golden brown and the thickest part of the fish registers 140°F, about 5 minutes per side. Transfer fish to platter and tent loosely with foil. Add shallot to now-empty skillet and cook until softened, about 3 minutes. Stir in tomatoes and cook until just softened, about 1 minute. Stir in crème fraîche, mustard, and capers and cook until slightly thickened, about 2 minutes. Season with salt and black pepper to taste. Top fish with sauce, sprinkle with tarragon, and serve.

Swordfish with Tomatoes and Capers image

Provided by Ina Garten

Time 47m

Yield 4 servings

Number Of Ingredients 14

1 cup chopped yellow onion (1 onion)
1 cup chopped fennel (1 bulb)
3 Tbsp good olive oil
1 tsp minced garlic
1 (28-oz) can plum tomatoes, drained
1 tsp kosher salt
¾ tsp freshly ground black pepper
2 Tbsp chicken stock
2 Tbsp good dry white wine
½ cup chopped fresh basil leaves
2 Tbsp capers, drained
1 Tbsp unsalted butter
4 (1-inch-thick) swordfish fillets (about 2 ½ lbs)
Fresh basil leaves

Steps:

For the sauce, cook the onions and fennel in the oil in a large saute pan on medium-low heat for 10 minutes, until the vegetables are soft. Add the garlic and cook for 30 seconds. Add the drained tomatoes, smashing them in the pan with a fork, plus the salt and pepper. Simmer on low heat for 15 minutes. Add the chicken stock and white wine and simmer for 10 more minutes to reduce the liquid. Add the basil, capers, and butter and cook for 1 minute more.
Prepare a grill with hot coals. Brush the swordfish with olive oil, and sprinkle with salt and pepper. Grill on high heat for 5 minutes on each side until the center is no longer raw. Do not overcook. Place the sauce on the bottom of a plate, arrange the swordfish on top, and garnish with basil leaves. Serve hot or at room temperature.

Pan-Seared Swordfish with Tomatoes, Olives, and Capers image

Yield makes 4 servings

Number Of Ingredients 9

3 tablespoons extra virgin olive oil
1 1/2 to 2 pounds swordfish, in 1 piece
Salt and black pepper to taste
1 tablespoon minced garlic
2 tablespoons drained capers
2 small dried chiles or a large pinch of hot red pepper flakes, or to taste
1/4 cup black or green olives, preferably not canned
4 cups (about one 28-ounce can) chopped tomatoes with their juice
Chopped fresh parsley leaves for garnish

Steps:

Put the oil in a deep skillet, preferably nonstick, over medium-high heat. When the oil is hot, add the fish and brown it well, rotating and turning it as necessary and sprinkling it with salt and pepper; the process should take less than 10 minutes. Turn off the heat and remove the fish.
Turn the heat to medium and add the garlic, capers, chiles, and olives. Cook, stirring occasionally, for about a minute; add the tomatoes and bring to a boil. Gently slide the fish into the sauce and cook, turning once, until it is tender, about 5 minutes more. Taste and adjust the seasoning as necessary, then garnish and serve.

Swordfish With Tomatoes and Capers image

Provided by hollyfrolly

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 cup fennel, chopped (1 bulb)
1 cup onion, chopped (1 onion)
3 tablespoons olive oil, extra virgin (I like Spanish)
1 teaspoon garlic (minced)
28 ounces tomatoes, canned (drained)
2 tablespoons chicken stock
2 tablespoons white wine
1/2 cup fresh basil, chopped
2 tablespoons capers, drained
1 tablespoon unsalted butter
4 swordfish fillets (approx. 2 1/2 pounds)
1 teaspoon salt
1 teaspoon pepper, freshly ground

Steps:

Sauce:.
In a large saute pan over medium-low heat, cook onions and fennel in the olive oil for about 10 minutes (until vegetables are soft.).
Add garlic to vegetables and saute for about 30 seconds.
Add tomatoes, salt and pepper to the mix and simmer on low for 10 minutes.
Add chicken stock and wine and simmer for an additional 10 minutes.
Add basil, butter and capers and saute for one more minute.
Fish:.
Brush swordfish with olive oil. Sprinkle with salt and pepper.
Grill on high heat for five minutes per side.
Serve fish on top of sauce in a pasta bowl/dish. Garnish with fresh basil.
Enjoy with a nice glass of white wine!