Olive-oil-poached Swordfish and Tomatoes with Olives and Capers


For about a decade, I'd been meaning to make a swordfish dish I'd heard about from an editor friend back in NYC: a thick round slowly poached in a big pot of olive oil with capers. But I never got around to olive oil poaching until I tried Amanda's shrimp a la Bittman. I loved it-- it was a success and a hit. So simple, so good. So I decided to try the method on swordfish at last, using flavors that may seem no-brainerish: lemon, capers, garlic, olives, tomato. I decided not to let that stop me since we never really use our entire brain anyway. This is so easy and delicious, and as one of my pictures shows, it was gobbled up by the man who lives here, who claims not to like fish. The dog liked it, too.

What you will need

extra virgin olive oil, several cups

4-5 garlic cloves, smashed, peeled and quartered

2 tablespoons capers, drained

1/2 cup oil cured black olives, pitted and quartered

2 pieces swordfish, 6-8 ounces

1 pint grape or cherry tomatoes, or a mixture

sea salt, about 1/2 tsp, and freshly ground pepper

juice and zest of one lemon

1/2 teaspoon red pepper flakes


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