One-Pan Sicilian Swordfish with Spicy Olive Oil Poached Tomatoes

Name: One-Pan Sicilian Swordfish with Spicy Olive Oil Poached Tomatoes
Yield: 1 serving
Ingredients: 2 cups cherry tomatoes; 1/2 cup olive oil; 2 teaspoons salt; 1 teaspoon Tabasco hot sauce; 1 sprig fresh basil; 1 sprig fresh mint; salt and pepper; 1 pound swordfish, cut into 2 or 4 fillets (depending on how hungry you are/how many guest you're feeding)

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One-Pan Sicilian Swordfish with Spicy Olive Oil Poached Tomatoes

Iris Warren

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Bring something special to the table with this well-loved recipe.

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Ingredients

2 cups cherry tomatoes
1/2 cup olive oil
2 teaspoons salt
1 teaspoon Tabasco hot sauce
1 sprig fresh basil
1 sprig fresh mint
salt and pepper
1 pound swordfish, cut into 2 or 4 fillets (depending on how hungry you are/how many guest you're feeding)

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Instructions

Preheat oven to 425 degrees (F).
Heat oil over medium flame in a large heavy bottomed skillet. Add tomatoes, stir to coat, and reduce heat to medium-low. Cook for 15 minutes, stirring occasionally. Add salt and hot sauce, stir, and partially cover; cook for another 15 minutes. At this point the skins should look blistered and shriveled. Using a slotted spoon transfer tomatoes to a clean plate.
Add basil and mint to remaining oil. Stir herbs around the pot for 1 minute, then discard. Increase the flame to medium-high.
Generously sprinkle salt and pepper on both sides of the swordfish. Add the fish to the pan and sear for 3-4 minutes, or until the underside has a nice golden crust. Flip fish, and transfer pan to preheated oven. Bake for 10 minutes.
Carefully remove pan from oven. Top swordfish fillets with poached tomatoes and their juices, sprinkle with additional fresh herbs if desired, and serve at once!