Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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.
6-ounce swordfish steaks, patted dry
Kosher salt and ground black pepper
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.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT
I liked this dish! I used cod instead, because I already had it in the freezer.