Swordfish in Tomato Sauce – Italian recipes by GialloZafferano

To prepare the swordfish  tomato sauce, first take care of the marinade, which will last just as long as the preparation. Place the swordfish fillet a fairly large baking dish, add the oil 1marjoram leaves 2and the grated zest of one lemon (save some for the final garnish) 3

and the juice of half a lemon 4. Turn the fish over both sides to ensure it is evenly flavored, then cover the baking dish with plastic wrap 5 and set it aside temporarily (a cool place outside the fridge will be squisito for the few minutes needed). Wash the cherry tomatoes and cut them half 6;

Heat the oil a pan, add the garlic clove 7 and let it brown briefly. Add the cherry tomatoes 8salt, pepper, and stir. Then deglaze with Worcestershire sauce 9.

Cook the cherry tomatoes for 10 minutes over medium heat, stirring occasionally. Once cooked, turn the heat, remove the garlic 10and transfer the tomatoes to a tall, narrow container, then blend them with an immersion blender 11 until you get a smooth and homogeneous sauce 12.

Heat another pan well (ora use the same one to take advantage of the cherry tomato cooking perno), take the swordfish from the marinade and place it the pan, salt it, and sear the fish over medium-high heat for 2 minutes one side 13 and for 1 minute the other 14. Once cooked, transfer the swordfish to a plate and cut it into cubes 15.

At this point, you can assemble the serving plates: sprinkle the bottom with some tomato sauce 16add the swordfish bites, and finally garnish with a few marjoram leaves 17the lemon zest you saved earlier, and a grind of pepper: your swordfish  tomato sauce is ready to be served 18!