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Swordfish with Potatoes, Tomatoes and Capers

Swordfish with Potatoes, Tomatoes and Capers

By Courtney HillApril 13, 2020

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

The southern Italian dish called pesce spada alla ghiotta pairs meaty swordfish with a rustic tomato sauce. To make a our version a complete one-pan meal, we add Yukon Gold potatoes. The swordfish steaks are browned in olive oil and finish cooking, along with the potatoes, in a garlicky tomato sauce. Capers and basil infuse the dish with bold Mediterranean flavors.

Tip

Don’t let the tomato mixture reach a boil once the fish is returned to the skillet. Low, gentle heat will cook the fish through but keep it moist and tender.

Ingredients
  • 4

    6-ounce swordfish steaks, patted dry

  • Kosher salt and ground black pepper

  • 4

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • 1

    medium red onion, halved and thinly sliced

  • 4

    medium garlic cloves, thinly sliced

  • ¼-½

    teaspoon red pepper flakes

  • 8

    ounces Yukon Gold potatoes, unpeeled, cut into ½-inch pieces

  • 1

    14½-ounce can diced tomatoes

  • 3

    tablespoons drained capers

  • 2

    teaspoons lemon juice

  • ½

    cup lightly packed fresh basil, chopped

Step 1

Season the fish with salt and pepper. In a 12-inch skillet over medium-high, heat 2 tablespoons of oil until shimmering. Add the fish and cook undisturbed until well browned, 5 to 7 minutes. Using a thin metal spatula, transfer the steaks to a plate, turning them browned side up.

Step 2

In the same skillet over medium-low, heat the remaining 2 tablespoons oil until shimmering. Add the onion, garlic, pepper flakes and ½ teaspoon salt. Cook, stirring occasionally, until the onion is lightly browned, 2 to 3 minutes.

Stir in the potatoes, then add the tomatoes with juices, and 2 tablespoons water. Bring to a boil over medium-high, then cover, reduce to medium and cook, stirring occasionally and maintaining a simmer, until a skewer inserted into the potatoes meets no resistance, 10 to 14 minutes.

Step 3

Stir in the capers and lemon juice, then nestle the steaks in the sauce and pour in any accumulated juices. Cover, reduce to low and cook until the fish is opaque throughout, 4 to 6 minutes. Serve sprinkled with the basil and drizzled with additional oil.