Capers
Olive-Oil-Poached Swordfish and Tomatoes with Olives and Capers
Popular on Food52
22 Reviews
Macanudo62
August 23, 2020
I agree with jencordes, the recipe does not say when to add the tomatoes. In addition, why so many? I added them at the last, after the fish was cooked and everything was added to the saucepan. There was a lot of stuff left over.
This site shares a problem with many sites. Although recipe is not a meal, there are no suggestions about what acompaniments to serve. I had a simple salad which had been enhanced because of a lemon cucumber I picked up at the farmers market.
This site shares a problem with many sites. Although recipe is not a meal, there are no suggestions about what acompaniments to serve. I had a simple salad which had been enhanced because of a lemon cucumber I picked up at the farmers market.
Macanudo62
August 23, 2020
I agree with jencordes, the recipe does not say when to add the tomatoes. In addition, why so many? I added them at the last, after the fish was cooked and everything was added to the saucepan. There was a lot of stuff left over.
This site shares a problem with many sites. Although recipe is not a meal, there are no suggestions about what acompaniments to serve. I had a simple salad which had been enhanced because of a lemon cucumber I picked up at the farmers market.
This site shares a problem with many sites. Although recipe is not a meal, there are no suggestions about what acompaniments to serve. I had a simple salad which had been enhanced because of a lemon cucumber I picked up at the farmers market.
jencordes
April 11, 2019
Making this now. Have all ingredients on hand. Just figured out I don’t know when to add the tomatoes. From the 20 min mark or later?
lisaiscooking
July 22, 2010
Sounds fantastic. I was just thinking about cooking swordfish tomorrow night.
dymnyno
July 14, 2010
Poaching in olive oil is so perfect for a fish that has a tendency to get dry. Your brain got it all together for this one. lucky dog! I am ready to try swordfish again...thanks for a nice recipe.
EmilyNunn
July 14, 2010
Thank you. It's been a while since I'd had any swordfish, too, and now I feel like I've been missing out. I have to say this method really brings out that juicy flavorful meaty thing that makes some non-fish fans appreciate it. I just had some cold leftovers for lunch, and it was still so tender and lovely. I hope you like it.
MyCommunalTable
July 14, 2010
I love fish oil poached. Get idea and thanks for reminding me of it. I just want to get a crusty loaf of bread and all the fixings and make it soon.
EmilyNunn
July 14, 2010
You are welcome! I got some beautiful swordfish at the South Side Whole Foods. I love the butchers at that particular store, too--you are in Chicago still, correct?
MyCommunalTable
July 14, 2010
Yep, in Chicago, north side (Lincoln Square) and I usually go to the Fish Guy on Elston. With my young son having food allergies, I rarely cook fish just for myself, but my oldest son is moving in with us in the fall to go to culinary school at IIA downtown. I am looking forward to cooking fish then. He is coming back from S. Korea, so I bet he will teach me a few new things as well. Never been to WF on south side, but love the new huge one on North. They even have a trail mix bar. Holy Moly.
See what other Food52ers are saying.