Swordfish with Potatoes, Tomatoes and Capers | Christopher Kimball’s Milk Street

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Milk Street Recipe

Swordfish with Potatoes, Tomatoes and Capers

35 minutes

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

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DECEMBER 2021
MILK STREET BOOK BUNDLE

Tuesday Nights, Tuesday Night Mediterranean, Fast and Slow and Cookish

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