Swordfish with Summer Vegetables

Swordfish with Summer Vegetables

Serves 4

Rich, meaty swordfish steak cooks up meltingly tender under a blanket of flavorful vegetables and tangy capers.

  • 1 (3/4-pound) swordfish steak, skin removed
  • 2 medium tomatoes, diced
  • 2 small zucchini or yellow summer squash, or one of each, diced (about 2 1/2 cups)
  • 3 cloves garlic, minced
  • 2 tablespoons brined capers, drained and chopped
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Preheat the oven to 400°F. Cut swordfish into 4 equal pieces and place in a 9x13-inch baking dish. In a large bowl, toss tomatoes, squash, garlic and capers together. Spoon mixture over swordfish and bake until vegetables are tender and fish is almost opaque in the center, about 20 minutes. Serve fish with vegetables and juices spooned over the top.

Nutritional Info: 
Per Serving:150 calories (60 from fat), 6g total fat, 1.5g saturated fat, 55mg cholesterol, 210mg sodium, 6g carbohydrate (2g dietary fiber, 4g sugar), 19g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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