Ingredients
- Fish:
- 4 swordfish fillets (between 4-6 oz)
- 1 teaspoon salt
- 1/2 fresh ground pepper
- 1 to 2 tablespoons olive oil to saute (the amount of oil will depend on the type and size of the pan)
- Tomato Pine Nut Topping:
- 1 pint cherry tomatoes
- 1/4 cup pine nuts
- 1 tablespoon capers
- 1 to 2 teaspoons lemon juice (depending on how lemony you like it)
- 1/4 cup basil, chopped
- 2 teaspoons olive oil
- Pinch salt
- 1/4 teaspoon black pepper
How to Make
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Step 1: Fish ... Remove the fish from the refrigerator to take the chill off; then, season generously with salt and pepper on both sides. Bring a heavy pan (cast iron works great) but, any heavy pan will work, to medium high to high heat and add the olive oil. Sear the swordfish on the first side, about 4 minutes, flip and cook another 3-4 minutes. You want the swordfish opaque, but NOT over cooked. It doesn't take long. This is based on a 1-1 1/4" thick fillet.
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Step 2: Tomato and Pine Nut Topping ... As the fish cooks, make the topping. Add the olive oil to a non-stick pan and bring to medium high heat. Add the tomatoes and pan sear until they begin to pop, stirring occasionally, about 4-5 minutes. Then, add in the capers, pine nuts, lemon juice (start with 1 teaspoon; you an always add more), and basil. Season with black pepper and a pinch of salt. Remove from the heat.
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Step 3: Serve ... Plate the fish over the rice or couscous, and top with the tomato and pine nut topping. ENJOY!
We hope you enjoy this recipe!
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