Make a scrumptious swordfish with our Lemon Extra Virgin Olive Oil. It adds a wonderfully bright flavor and enhances the entire dish!
3 - 4 Servings
10 minutes
Swordfish with Tomatoes and Capers
Ingredients
21 oz
Swordfish
7 oz
Tomatoes
10.5 oz
Lettuce
1.7 oz
Capers
Lemon Olive Oil
Arbequina EVOO
Salt and Pepper
Preparation
- Peel and cut the lettuce coarsely, season with salt and Arbequina EVOO. Wash the tomatoes and cut into wedges.
- In a large pan, heat 3 tablespoons of Arbequina EVOO, season the slices of swordfish with salt and pepper, fry on both sides and cook over medium heat for about 5 minutes.
- Then add the tomatoes, capers and Lemon Olive Oil and cook until the internal temp is 130-135°F.
- Serve the dish by placing the swordfish cut into slices on a bed of lettuce, with the tomato and caper sauce. Finish with a drizzle of Lemon Olive Oil or even our Garden Herb Vinegar!
- Tip: If you prefer you can prepare the swordfish marinating it with an emulsion of Lemon Olive Oil, oregano, parsley and garlic.
