Swordfish with Sun-Dried Tomatoes
Submitted by janie26
Quick microwave swordfish with sun-dried tomato paste, rosemary, and lemon. Easy Mediterranean fish dinner ready in 15 minutes with bold, concentrated flavors.
YIELD
4 servingsPREP
1 hrsCOOK
15 minREADY
1 hrsMeaty swordfish steaks marinate in rosemary-spiked olive oil, then cook fast in the microwave under a blanket of intense sun-dried tomato paste.
Lemon slices underneath infuse the fish with bright citrus while keeping it moist.
This is weeknight fish that tastes like you tried way harder than you actually did.
Microwave Tips
- Marinate matters: That hour at room temp allows flavors to penetrate the dense fish
- Use micro-safe dish: Glass or ceramic baking dishes work best; avoid metal
- Vent the wrap: Turn back one corner of plastic wrap to allow steam to escape and prevent explosions
- Don’t overcook: Swordfish should be barely opaque in center; carryover cooking finishes it
Variations
- Substitute halibut, tuna, or mahi-mahi for swordfish
- Grill or broil instead of microwaving for charred edges
- Add capers or kalamata olives to tomato paste for briny punch
Ingredients
Directions
Place lemon in 10” micro-safe baking dish ; arrange swordfish on top.
Combine 2 tablespoon olive oil and the 2 tablespoon oil from tomatoes; pour over fish.
Sprinkle with rosemary, salt and pepper.
Let stand covered at room temperature 1 hour.
Process tomatoes, garlic and remaining olive oil in blender to form paste.
Cover fish with microwave-safe plastic wrap, turn back 1 corner, and micro HIGH 4 minutes.
Spread tomato paste over fish.
Cover with wrap, turn backk 1 corner and micro 1 minute.
Let stand covered 1 minute.
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