The Story Behind This Dish.
A little about what inspired this Mediterranean Swordfish Recipe. Years ago, I went on a holiday to a little village called Massa Lubrense in Southern Italy. It is next to Sorrento on the Amalfi Coast. It’s a sleepy village on the sea and only a short boat ride away from the glorious Isle of Capri.
We went with a group of friends. We spent our days swimming in the sea and boating across to Capri for long lunches. It was all very Talented Mr Ripley. If I won lotto tomorrow I would head straight back there and do the same thing all over again.
Our sea front Villa was quite remote. There was only one small bar and a little restaurant nearby. We accessed them by foot across some rocky terrain but only when the tide was low. On the first night on our way to the little restaurant, we accidentally interrupted some secret lovers in the rocks. We had to quickly stumble to the restaurant, falling into the little rock pools and laughing all the way there.
It was there at that tiny restaurant that I had the best swordfish of my life. It was perfect, full of bold Mediterranean flavours but so simple and fresh. We went back to this restaurant every single night of our holiday. My husband ordered this swordfish again and again, every single night.
Why You’ll Love This Recipe
There are many reasons to love this Mediterranean Swordfish Recipe! Swordfish is a robust, meaty fish that stands up well to bold flavours. When paired with the briny goodness of olives and capers, it creates a harmonious balance. Combined with the sweetness of tinned cherry tomatoes, it is utterly delicious. Plus, this dish is ready in under 30 minutes. It is an excellent choice for busy evenings without compromising on taste or nutrition.
What You Need to Make this Dish
- Fresh swordfish steaks
- Cherry tomatoes (tinned)
- Spanish olives
- Capers
- Garlic
- Olive oil
- Lemon
- Fresh basil
- Dried chilli flakes
- Salt and pepper
Tips and Variations
- Fresh Herbs: Fresh herbs like basil and parsley add a burst of freshness to the dish.
- Olives: While black olives are traditional, you can use any variety of briny olives. Try Kalamata or Sicilian olives or any olives you prefer.
- Capers: If you love capers, feel free to add a bit more for extra tanginess.
Wine Pairing for Swordfish with Tomatoes, Olives and Capers:
- Vermentino: A white wine that originates from Italy, particularly Sardinia and Liguria. It has a bright acidity. It often displays notes of citrus, green apple, and a slight salinity. This pairs wonderfully with seafood dishes. Why it works: The acidity and citrus notes complement the tomatoes and lemon in the dish. The salinity matches well with the briny olives and capers.
- Sauvignon Blanc: Known for its crisp acidity and vibrant flavours of lime, green apple, and sometimes tropical fruits or herbs. Why it works: The bright acidity of Sauvignon Blanc cuts through the richness of the swordfish. It balances the tanginess of the capers and tomatoes.
Final Thoughts
There you have it a delightful, healthy, quick and easy Mediterranean Swordfish Recipe. It reminds me of an Italian Summer long ag and is sure to become a favourite in your kitchen. This Mediterranean Swordfish Recipe with Olives, and Capers is a perfect blend of robust flavours and fresh ingredients. It offers a taste of the Mediterranean that’s both satisfying and nutritious.
Don’t forget to share your experiences and variations of this recipe in the comments below. We’d love to hear how you made this dish your own. If you enjoyed this recipe, be sure to subscribe to our blog for more foodie inspiration. Bon appetito!
Swordfish with Tomatoes, Olives and Capers
Equipment
- 1 large pan with lid (skillet)
Ingredients
- 800 grams fresh swordfish steaks 200 grams each steak
- 2 tbsp olive oil
- 3 cloves garlic minced
- 2 tbsp capers drained
- 400 grams tinned cherry tomatoes
- ½ cup water
- 1/2 cup black olives pitted
- 1 tbsp lemon zest
- 1 tsp chilli flakes
- 12 leaves fresh basil
- salt and pepper to taste
Instructions
- Season the swordfish all over with salt and pepper.
- Heat olive oil in the pan and add the garlic, sauté for 1 minute, then add the capers and sauté for an additional 2 minutes until garlic is translucent but not browned.
- Next add the cherry tomatoes and their juices to the pan and then fill the cherry tomato can half way with water and swirl around to get any of the left over juices and add to the pan.
- Next add the olives, lemon zest, chilli flakes, salt, pepper and basil and stir to combine. Bring to the boil then turn the heat down low, cover with the lid and simmer for 15 minutes.
- After 15 minutes add the swordfish steaks to the pan, nestling them into the tomato mixture. Then cover and cook for 7 minutes.
- Transfer the swordfish steaks to serving plates and spoon the tomato, olive, and caper mixture over the top. Serve immediately sprinkled with some fresh basil and serve with lemon wedges on the side.
Made this and it was delicious. Did it with some lemony charred broccoli and crushed new potatoes.