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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.
January 7, 2023
Wonderful & Not Too Difficult!
This is a really, really great recipe! I've made this several times--not only is it a one-pot, but the flavors are just fantastic. I always worry b/c swordfish is so expensive--I don't want to do anything which would ruin it, so I'm careful about recipes for swordfish, but this is my favorite!
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I liked this dish! I used cod instead, because I already had it in the freezer.