Authortapasonline
RatingDifficultyIntermediate

Swordfish pan-fried with roasted cherry tomatoes - as well as being very healthy, swordfish is also sustainable, so makes an excellent choice. Steaks are normally about 2.5cm thick which makes them ideal for this tapa. If available, a mixture of red and yellow cherry tomatoes is attractive.

Yields2 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
 1 Swordfish Steakcut into 2.5cm slices
 10 Cherry Tomatoes
 2 Cloves of Garlicpeeled and sliced
 Small handful of Corianderchopped
 pinch of Salt
 1 tbsp Olive Oil
1

Place the cherry tomatoes on a baking sheet, drizzle with olive oil and sprinkle with salt. Roast in a hot oven for about twenty minutes.

2

Heat the oil in a frying pan and cook the garlic until just beginning to brown.

3

Add the swordfish and fry for two or three minutes each side, depending how well you like your fish cooked.

4

Just before the fish is ready, throw in half the coriander.

5

Remove the swordfish with the garlic and coriander and plate up.

6

Dot the cherry tomatoes around the fish and finally, sprinkle with the rest of the coriander.

Category, Cooking Method,

Ingredients

 1 Swordfish Steakcut into 2.5cm slices
 10 Cherry Tomatoes
 2 Cloves of Garlicpeeled and sliced
 Small handful of Corianderchopped
 pinch of Salt
 1 tbsp Olive Oil

Directions

1

Place the cherry tomatoes on a baking sheet, drizzle with olive oil and sprinkle with salt. Roast in a hot oven for about twenty minutes.

2

Heat the oil in a frying pan and cook the garlic until just beginning to brown.

3

Add the swordfish and fry for two or three minutes each side, depending how well you like your fish cooked.

4

Just before the fish is ready, throw in half the coriander.

5

Remove the swordfish with the garlic and coriander and plate up.

6

Dot the cherry tomatoes around the fish and finally, sprinkle with the rest of the coriander.

Salteado de Pez Espada con Tomatitos