One-Pan Seared Swordfish with Spicy Olive Oil Poached Tomatoes Recipe
This One-Pan Seared Swordfish with Spicy Olive Oil Poached Tomatoes is a deliciously simple seafood dish that combines perfectly seared swordfish with sweet, slightly spicy tomatoes poached in olive oil and accented by fresh herbs. It’s an elegant, healthy main course that balances bold flavors and a tender, flaky texture, ideal for a quick yet impressive dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2-4 servings 1x
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
Scale
Main 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
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for baking the swordfish after searing.
- Poach the Tomatoes: Heat the olive oil in a large heavy-bottomed skillet over medium flame. Add the cherry tomatoes and stir to coat them evenly with the oil. Reduce the heat to medium-low and cook for 15 minutes, stirring occasionally to prevent sticking.
- Season and Continue Cooking Tomatoes: Add 2 teaspoons of salt and the Tabasco hot sauce to the skillet, stir everything together, then partially cover the skillet. Cook for an additional 15 minutes until the tomato skins are blistered and shriveled, indicating they are perfectly poached. Use a slotted spoon to transfer the tomatoes to a clean plate, leaving the flavored oil in the skillet.
- Infuse the Oil with Herbs: Add the sprigs of fresh basil and mint to the remaining oil in the skillet. Stir the herbs around for about 1 minute to release their flavors, then discard the herb sprigs. Increase the heat to medium-high in preparation for searing the fish.
- Prepare and Sear Swordfish: Generously season both sides of the swordfish fillets with salt and pepper. Place the fillets in the hot skillet and sear for 3-4 minutes until the underside develops a golden brown crust.
- Bake Swordfish: Flip the swordfish fillets over, then immediately transfer the skillet to the preheated oven. Bake the fillets for 10 minutes, allowing them to cook through evenly.
- Serve: Carefully remove the skillet from the oven. Top each swordfish fillet with the poached tomatoes and the juices from the plate. Optionally, sprinkle with additional fresh herbs for extra freshness and visual appeal. Serve immediately while hot.
Notes
- Ensure the skillet used is oven-safe to avoid transferring the fish mid-cooking.
- Adjust Tabasco hot sauce quantity to your preferred spice level.
- Swordfish steaks should be about 1-inch thick for ideal cooking time.
- Fresh herbs like basil and mint enhance the flavor of the olive oil; do not skip this step.
- Serve with crusty bread or a light salad to make a complete meal.
- Be careful when handling the hot skillet, especially when transferring it to and from the oven.
Keywords: swordfish, seared swordfish, poached tomatoes, spicy olive oil, Mediterranean seafood, one-pan recipe, easy dinner, healthy fish recipe
