Swordfish that has been pan-roasted is a quick and tasty dish that goes well with the fresh tastes of cherry tomatoes and salty capers. You can make this dish for a weeknight dinner or a special event.
Ingredients: 4 swordfish fillets 6 oz each. 1 pint cherry tomatoes, halved. 2 tablespoons capers, drained. 3 cloves garlic, minced. 1/4 cup fresh parsley, chopped. 2 tablespoons olive oil. Salt and pepper to taste. Lemon wedges for serving.
Instructions: On both sides, season swordfish fillets with salt and pepper. Put olive oil in a big skillet and heat it over medium-high heat. Put swordfish fillets in the pan and cook for three to four minutes on each side, until they are golden brown and done. Take the swordfish out of the pan and set it aside. Put minced garlic, cherry tomatoes, and capers in the same pan. Cook for two to three minutes, or until the garlic smells good and the tomatoes start to get a little soft. Add the chopped parsley and taste to see if you need more salt and pepper. Put the swordfish fillets back in the pan and top them with the tomato-caper mixture. Add one more minute to heat everything up. Right away, serve the swordfish that has been pan-roasted with cherry tomatoes, capers, and lemon wedges on top.
Prep Time: 10 minutes
Cook Time: 15 minutes
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