One-Pan Sicilian Swordfish with Spicy Olive Oil Poached Tomatoes
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One-Pan Sicilian Swordfish with Spicy Olive Oil Poached Tomatoes
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 2 cups cherry tomato
- 1/2 cup olive oil
- 2 teaspoons salt
- 1 teaspoon Tabasco hot sauce
- 1 basil fresh sprig
- 1 mint fresh sprig
- salt
- black pepper
- 1 pound swordfish cut into 2 or 4 fillets
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!
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