This recipe was featured on Milk Streets “Tuesday Nights” series. It’s similar to a couple of other seafood posts here, but with a few differences that make it worth its own space. An easy complete meal in a skillet; healthy and tasty. You first brown and partially cook the swordfish, then in the same pan cook potatoes, garlic a can of tomatoes and sliced onion until tender. Return the fish to nestle into the sauce, cover and heat until fish is perfectly moist and done.
4 6-ounce swordfish steaks
Kosher salt and black pepper
4 Tbs. extra-virgin olive oil, divided
1 medium red onion, halved and thinly sliced
4 medium garlic cloves, thinly sliced
1/4 tsp. red pepper flakes
8 ounces Yukon Gold potatoes (unpeeled, cut into 1/2-inch pieces)
1 14 oz can diced tomatoes with juices
3 Tbs. drained capers
2 tsp. lemon juice
Chopped fresh basil to serve
Season the swordfish with salt and pepper. In a 12-inch skillet over medium-high, heat 2 Tbs. olive 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. In the same skillet over medium-low, heat another 2 Tbs. oil until shimmering. Add the sliced onion, garlic, red pepper flakes and 1/2 tsp. salt. Cook, stirring occasionally, until the onion is lightly browned, 2 to 3 minutes. Stir in the potatoes then add the tomatoes with their juices and 2 Tbs. water. Bring to a boil over medium high, then cover, reduce to medium and simmer until the potatoes are tender, 10 to 14 minutes. Stir in 3 Tbs. drained capers and 2 Tsp. lemon juice, then nestle the steaks in the sauce and pour in any accumulated juices. Cover and cook on low until the fish is opaque throughout, 4 to 6 minutes. Serve sprinkled with chopped fresh basil and drizzled with additional oil. Serves 4.
Note: Make sure the potatoes are fully tender before you add in the fish for the brief finish.
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