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Swordfish with capers and cherry tomatoes

Today we had lunch with a light and tasty second course of fish, Swordfish with capers and cherry tomatoes, a quick and easy recipe that you can prepare in 10 minutes. This is a traditional south italian recipe...we're talking about Sicily :)

Serving size 2:

  • 2 slices of swordfish

  • 7-8 cherry tomatoes

  • 1 clove of garlic

  • 10 salted capers

  • 2 sage leaves

  • a little parsley

  • 1 small piece of fresh ginger root

  • salt and pepper

  • extra virgin olive oil

  • fresh chives and marjoram for garnish


Remove the side skin from the swordfish and then cut it into cubes.

Soak the capers for 5 minutes, in the meantime wash and dry the tomatoes, cut them in half or into wedges according to your preferences.

In a non-stick pan pour extra virgin olive oil, add the crushed unpeeled garlic, the chopped capers and parsley, the peeled ginger and the sage. Sauté a minute then add the tomatoes.

Add the swordfish after you have sautéed the tomatoes a minute or two. Cook over low heat for 5/6 minutes, add salt.

Serve with ground pepper, chopped chives and a few marjoram leaves.

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