Milk Street Recipe

Swordfish with Potatoes, Tomatoes and Capers

35 minutes

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

4

6-ounce swordfish steaks, patted dry
Kosher salt and ground black pepper

Directions

01

Season 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

Anita B.

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.

Angela A.

I liked this dish! I used cod instead, because I already had it in the freezer.

Jennifer L.

Made it as written with swordfish -- a couple weeks later, I did it with wild shrimp. Both were delicious!

Sharon S.

Worst dish I've prepared from Milk Street. Followed the recipe exactly. Ended up making a turkey sandwich for dinner. I love 85% of your recipes but this one was a huge disappointment in many ways.

Sandra S.

Some review! What didn't you like about it?????

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Swordfish with Potatoes, Tomatoes and Capers