INGREDIENTS

  • 5 fresh Plum Tomatoes, diced
  • 2 cloves Garlic, minced finely
  • ¼ cup Flat Leaf Parsley, chopped
  • ½ teaspoon Dried Oregano
  • 1 tablespoon Brined Capers, rinsed well
  • 3 tablespoons Olive Oil
  • 1 tablespoon Red Wine Vinegar
  • Salt & Pepper to taste
  • 4 Swordfish Fillet Portions, 8 oz. each

DIRECTIONS

  1. Preheat oven to 425º Fahrenheit.
  2. Place the Swordfish Steaks in a greased baking dish. Brush the tops of the steaks with 1 tablespoon of olive oil and sprinkle with salt and pepper to taste.
  3. Bake, uncovered, for 12-15 minutes or until the fish flakes easily with a fork.
  4. While the fish is baking, combine the tomatoes, garlic, parsley, oregano, capers, vinegar and 2 tablespoons of olive oil in a bowl. Add pepper and just a sprinkling of salt.
  5. Remove Swordfish from the oven, plate and serve with the tomato mixture on top.

FISH USED IN THIS RECIPE

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