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Swordfish, cherry tomatoes & capers

Swordfish, cherry tomatoes & capers

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Swordfish, cherry tomatoes & capers

With a hit of garlic & lemon

With a hit of garlic & lemon

Serves 2

Cooks In15 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 199 10%

  • Fat 9.2g 13%

  • Saturates 1.8g 9%

  • Sugars 5.1g 6%

  • Salt 1.4g 23%

  • Protein 23.6g 47%

  • Carbs 5.9g 2%

  • Fibre 1.8g -

Of an adult's reference intake


  • 2 swordfish steaks, from sustainable sources
  • olive oil
  • 2 cloves of garlic
  • 20 ripe cherry tomatoes
  • 1 lemon
  • 45 g capers
  • a few sprigs of fresh flat-leaf parsley

Recipe From

Jamie Magazine

By Andy Harris


  1. Season the swordfish and drizzle with oil, then pan-fry or grill for 5 minutes over a high heat on each side, or until cooked. Transfer to plates.
  2. Peel and finely slice the garlic, then segment the lemon.
  3. Heat 1 tablespoon of oil in a frying pan over a high heat, add the garlic and tomatoes and sauté for 5 minutes, or until lightly golden.
  4. Add the lemon and capers and cook for 2 minutes.
  5. Finely chop and add the parsley leaves, season with black pepper, stir, then pour over the fish and serve.

Watch the video: Grill Swordfish Like A PRO (November 2022).