product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

Swordfish with Summer Vegetables

Serves 4
Time 30 min
Rich, meaty swordfish steak cooks up meltingly tender under a blanket of flavorful vegetables and tangy capers.
Ingredients
  • 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 finely chopped
  • 2 tablespoons brined capers drained and chopped
Method

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.

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.
  • 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 finely chopped
  • 2 tablespoons brined capers drained and chopped