roasted-swordfish Zoom

Roasted Swordfish with Sicilian Steeped Tomatoes

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This recipe applies such a delicate treatment to these tomatoes it is as though they are barely cooked, and yet they soak so many flavors from the ingredients they steep with. Any firm, flaky white fish could be used, and the dish is fantastic with the fish grilled instead of roasted, as well. Use the remaining olive oil for vinagrettes and to dip bread in.

Serves 8
Time: 2 hours

Product Description


Roasted Swordfish with Sicilian Steeped Tomatoes
serves 8 

8 large heirloom tomatoes, cut into 1” wedges
2 1/2 cup olive oil
4 fresno chilis, split lengthwise and seeds removed
4 garlic cloves, smashed
4 anchovy filets
12 sprigs oregano, divided
12 sprigs thyme, divided
2 teaspoons black peppercorns
8 swordfish steaks, about 6 ounces each
1 cup white wine kosher salt and freshly ground black pepper
2/3 cup capers, rinsed and drained
2/3 cup grapeseed oil
1/2 cup nicoise olives, pitted and roughly chopped
6 tablespoons parsley, roughly chopped

1) In a large metal or ceramic dish, combine tomatoes, 2 cups of olive oil, chilis, garlic cloves, anchovies and 6 sprigs each oregano and thyme. Cover tightly with plastic wrap and leave in a warm spot in the kitchen for 1-2 hours.
2) Remove fish from refrigerator 15 minutes before cooking to bring to room temperature; preheat oven to 300 degrees F.
3) Brush fish with remaining 1/2 cup of olive oil and sprinkle generously with salt and pepper. Place in baking dish with white wine and 4 sprigs each oregano and thyme and cook for about 20-30 minutes, until the fish is opaque and flakes easily with a fork.
4) Heat grapeseed oil to degrees F and fry capers for 1-2 minutes, until popping open. Using a slotted spoon, remove to a paper-towel lined plate to remove excess oil. Remove remaining oregano and thyme leaves from each sprig and roughly chop.
5) To plate, place fish onto plates and spoon tomatoes over (use a slotted spoon to avoid too much oil from transferring to the finished plate); top with capers, herbs and olives. Strain remaining tomato oil and keep refrigerated for up to 1 week.

Additional Information

Additional Information

SKU roasted-swordfish


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