Herb-Marinated Swordfish
Updated August 24, 2022
David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
¾ cup extra-virgin olive oil
1 ½ pounds (1-inch-thick) swordfish steaks (about 3 or 4)
Salt
3 tablespoons drained capers, plus 1 tablespoon caper brine
2 tablespoons lemon juice, plus wedges for serving
1 teaspoon freshly ground black pepper
¼ cup coarsely chopped parsley
¼ cup chopped chives
Crusty bread, for serving
Nutritional analysis per serving (4 servings)
9 grams carbs; 112 milligrams cholesterol; 652 calories; 35 grams monosaturated fat; 6 grams polyunsaturated fat; 8 grams saturated fat; 53 grams fat; 1 gram fiber; 583 milligrams sodium; 36 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large nonstick skillet over medium-low. Rub 1 tablespoon of the oil all over the swordfish and season with salt. Add to skillet and cook until golden underneath, about 5 minutes. Flip and cook until golden underneath and medium throughout (flesh should be opaque, firm and flaky), about 5 minutes longer. Transfer fish to a shallow baking dish.
- Step 2
To the skillet, add the remaining oil and the capers, and cook over medium-low, stirring occasionally, until capers are sizzling vigorously but not browned, about 2 minutes. Remove from heat and stir in caper brine, lemon juice, pepper, parsley and chives. Pour the caper-herb oil over the fish. Let marinate at room temperature, turning once or twice and occasionally spooning the caper oil over the fish, for 15 minutes.
- Step 3
Divide fish among plates and drizzle with some of the caper oil. Serve warm or at room temperature, with lemon wedges and crusty bread.
Private Notes
Comments
It was my first reaction, that it seems excessive. I will try this but with much much less oil...
We would use maybe twice as much oil here in Italy. You don’t need to eat all the oil with the fish (although Italians would, soaking it up in bread); you can save it to use later when making spaghetti con aglio e olio. In markets in Sicily you can buy the olive oil previously used to press and marinate anchovies just for this purpose. It’s called olio colorato or colored.
The worst thing you can do to swordfish is over cook it. 10 minutes per inch of thickness sounds right.
Beautiful dish! Simple and easy, restaurant quality. Perfect compliment to the taste of the fish. Be sure not to overdo the fish in the pan, as it will continue to "cook" while it marinates.
Perfect as is. I used less oil because I was cooking for two. Used scallions because the chives aren’t up yet.
I was so pleasantly surprised by how good this was! Thanks.