Swordfish Steaks with Cherry Tomatoes and Capers

anchovy fish lemon onion oregano sherry swordfish tomato vinegar

Claire Saffitz

2 servings

Source

Ingredients

4 tablespoons olive oil, divided

1–2 1-inch-thick swordfish steaks (about 1½ pounds total)

Kosher salt, freshly ground pepper

½ small red onion, finely chopped

4 oil-packed anchovy fillets, drained, finely chopped

2 15-ounce cans cherry tomatoes, drained

2 tablespoons drained capers

2 tablespoons Sherry vinegar or red wine vinegar

2 tablespoons oregano leaves

Lemon wedges (for serving)

Method

Heat broiler. Drizzle 2 Tbsp. oil in a 2-qt. baking dish. Add swordfish steaks and turn to coat; season with salt and pepper.

Toss onion, anchovies, tomatoes, capers, vinegar, and remaining 2 Tbsp. oil in a medium bowl; season with salt and pepper and arrange around fish.

Broil until fish is golden brown and tomatoes are starting to blister, 5–8 minutes. Turn fish and broil until fish is opaque throughout and tomatoes have burst and are blistered in spots, 5–7 minutes.

Top with oregano and serve with lemon wedges for squeezing over.