Swordfish Recipe With Tomatoes & Capers

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Grilled sword fish with tomato and caper saute is excellent in the summer months when the tomatoes are at there peak. When grilling swordfish always start with a clean and very hot grill (anytime your grilling really). Swordfish is a meaty and firm fish and and can be prepared numerous ways my favorite being grilling.

4 swordfish steaks or fillets (7 ounces each)
4 tablespoons capers
2 whole ripe tomatoes (diced)
1 tablespoon minced garlic
2 cups leeks (sliced thin)
2 tablespoons minced chives (fresh)
2 tablespoons whole butter
1 tablespoon olive oil
juice from half a lemon
salt and pepper to taste

To get started clean your grill well before you begin to heat it. Use a grill brush to scrape off any char and then wipe the grill clean with a old towel and a bit off vegetable oil. Heat the grill for at least 5 minutes on a high setting. This will prevent your swordfish from sticking.

Season the swordfish with salt and pepper and rub a bit of the olive oil over each piece of fish and place on the grill. While the fish is cooking heat a medium sized saute pan. Add the butter and garlic and saute for 30 seconds. Add the leeks, tomatoes and capers and continue to saute for another minutes. Next add the fresh chives and the lemon juice. Flip the swordfish after 2 or 3 minutes of cooking and cook for another few minutes or until the fish reaches an internal temperature of 145 degrees. Roughly speaking the fish will take from 5 to 6 minutes on a hot grill. I highly recommend you buy a small thermometer which will allow you to take the temperature of your fish and any other meat that you can grill or roast. You can purchase a thermometer cheap from Amazon.

Posted in Seafood & Fish Recipes