Name: One-Pan Seared Swordfish with Spicy Olive Oil Poached Tomatoes Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 cups cherry tomatoes; 1/2 cup olive oil; 2 teaspoons salt, divided; 1 teaspoon Tabasco hot sauce; 1 sprig fresh basil; 1 sprig fresh mint; Salt and pepper, to taste; 1 pound swordfish, cut into 2 or 4 fillets

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Introduction

This one-pan seared swordfish recipe is a simple yet elegant dish featuring tender fish topped with spicy olive oil poached cherry tomatoes. It’s perfect for a weeknight dinner or entertaining guests with minimal cleanup.

The image shows a thick, golden-brown seared swordfish steak with a slightly crispy surface, sitting on a bed of bright red cherry tomatoes with some cut pieces revealing juicy interiors. The swordfish is topped with chopped fresh green herbs, likely basil or parsley, adding a vibrant touch. The dish is presented on a clean white plate against a white marbled texture background, emphasizing the colorful contrast of the fish and tomatoes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cherry tomatoes
1/2 cup olive oil
2 teaspoons salt
1 teaspoon Tabasco hot sauce
1 sprig fresh basil
1 sprig fresh mint
Salt and pepper, to taste
1 pound swordfish, cut into 2 or 4 fillets

Instructions

Step 1: Preheat your oven to 425°F (220°C).
Step 2: Heat the olive oil in a large heavy-bottomed skillet over medium heat. Add the cherry tomatoes and stir to coat them in the oil. Reduce the heat to medium-low and cook the tomatoes for 15 minutes, stirring occasionally.
Step 3: Add 2 teaspoons of salt and the Tabasco hot sauce to the tomatoes. Stir well, partially cover the skillet, and cook for another 15 minutes until the tomato skins are blistered and shriveled. Use a slotted spoon to transfer the tomatoes to a clean plate.
Step 4: Add the basil and mint sprigs to the remaining oil in the pan. Stir the herbs around for about 1 minute to infuse the oil, then discard the herbs. Increase the heat to medium-high.
Step 5: Season the swordfish fillets generously with salt and pepper on both sides. Place them in the hot skillet and sear for 3–4 minutes until the underside develops a golden crust.
Step 6: Flip the swordfish fillets over, then transfer the skillet to the preheated oven. Bake for 10 minutes, or until the fish is cooked through.
Step 7: Remove the pan carefully from the oven. Spoon the poached tomatoes and their juices over the swordfish. Garnish with additional fresh herbs if desired and serve immediately.

Tips & Variations

Try substituting the swordfish with thick salmon or tuna steaks for a different flavor.
Use roasted red pepper flakes if you prefer a smoky heat instead of Tabasco sauce.
Serve alongside a simple green salad or crusty bread to soak up the flavorful tomato oil.

Storage

Store any leftover swordfish and tomatoes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or enjoy cold as a salad topping. Avoid microwaving to preserve texture and flavor.

How to Serve

The image shows two views of a thick, seared swordfish steak with a golden-brown crust placed on top of bright red cooked cherry tomatoes. The swordfish steak has a slightly crispy texture with black pepper specks and is garnished with fresh, chopped green basil leaves on top. The first view shows the swordfish in a black pan with whole fresh basil leaves beside it, and the second view shows the swordfish served on a white plate surrounded by the vibrant red tomatoes and sprinkled with more fresh chopped basil. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh cherry tomatoes?

Fresh cherry tomatoes work best for poaching because of their skin and sweetness, but if needed, you can use good quality canned cherry or whole tomatoes. Drain excess liquid before poaching.

How do I know when the swordfish is cooked perfectly?

The swordfish should be opaque and flake easily with a fork but still feel slightly firm. Overcooking can make it dry, so stick to the recommended searing and baking times.