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Bon Appétit

Swordfish Steaks With Cherry Tomatoes and Capers

4.0

(20)

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Photo by Alex Lau, Food Styling by Sue Li

Swordfish, with its meaty texture and strong (not in a bad way) flavor, can stand up to other robust seasonings like these. In its place, choose another firm-fleshed type, such as cod, halibut, or salmon.

Recipe information

  • Total Time

    30 minutes

  • Yield

    2 servings

Ingredients

4

tablespoons olive oil, divided

1–2

1-inch-thick swordfish steaks (about 1½ pounds total)

Kosher salt, freshly ground pepper

½

small red onion, finely chopped

4

oil-packed anchovy fillets, drained, finely chopped

2

15-ounce cans cherry tomatoes, drained

2

tablespoons drained capers

2

tablespoons Sherry vinegar or red wine vinegar

2

tablespoons oregano leaves

Lemon wedges (for serving)

Preparation

  1. Step 1

    Heat broiler. Drizzle 2 Tbsp. oil in a 2-qt. baking dish. Add swordfish steaks and turn to coat; season with salt and pepper.

    Step 2

    Toss onion, anchovies, tomatoes, capers, vinegar, and remaining 2 Tbsp. oil in a medium bowl; season with salt and pepper and arrange around fish.

    Step 3

    Broil until fish is golden brown and tomatoes are starting to blister, 5–8 minutes. Turn fish and broil until fish is opaque throughout and tomatoes have burst and are blistered in spots, 5–7 minutes.

    Step 4

    Top with oregano and serve with lemon wedges for squeezing over.

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Reviews (20)

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  • Omigod. First of all, no one loves cherry tomatoes more than I do. I followed the recipe exactly even though I do not like anchovies and am very glad I did. The following night I made it for my partner with chicken and roasted potatoes, left it in the oven for him to reheat when he came home, and went to bed. He was raving about it in the morning and he doesn't even like tomatoes.

    • Michele H.

    • Brooklyn NY

    • 3/18/2023

  • Difficult to broil swordfish immersed in the tomato melange. Have to cook the fish separately, as well as the tomatoes. Nice change to plain swordfish. Used champagne/balsamic vinegar. Fresh oregano a little strong for my taste.

    • Anonymous

    • San Francisco

    • 9/5/2021

  • How close should the broiler be to the fish ? 4 inches or 6inches? I’m sure it makes a difference.

    • EH

    • New w

    • 8/27/2021

  • Fantastic recipe and easy! Made it twice for my husband and my 93-year-old father and they both loved it! DO NOT forego the anchovies! They bring together the sauce and provide an umami that compliments the swordfish so nicely. I did broil the tomatoes for 4 minutes before throwing them in with the onion mixture. And do not overcook this - it keeps cooking just a bit once it sits for a couple minutes. As my late mother would say: Divine!

    • Tammy

    • Laguna Beach, CA

    • 8/4/2021

  • Amazing. Made with halibut and left out anchovies. This is a new go to for my picky family.

    • carrieolewis

    • San Francisco

    • 9/12/2020

  • Delicious and easy! I used fresh cherry tomatoes, too, and put them in the broiler for 3-4 minutes before adding the fish. The fresh oregano is a fantastic garnish.

    • Anonymous

    • Brooklyn, NY

    • 8/19/2020

  • This is delicious! I had fresh cherry tomatoes and it worked great to give them a head start as others suggested. I did not have anchovies or capers but I did have a jar of hoagie spread and it was a top notch sub.

    • katemataya

    • Dallas, TX

    • 6/29/2020