Swordfish with Tomato & Basil

This is summer Mediterranean cooking at its simplest. A meaty swordfish steak sits on a bed of ripe tomato slices and fresh basil, gets a drizzle of olive oil and lemon juice, and goes in the microwave for 4 minutes covered. The result is restaurant-quality fish on a weeknight schedule, with the tomato juices and basil aromatics steaming up through the fish as it cooks.

Microwaving fish gets a bad reputation but it works beautifully for this technique. The tightly-covered plate creates a steam environment that cooks the fish gently and evenly without drying out, while the tomatoes underneath release their juices and create a light pan sauce. The 2-minute rest after cooking lets carry-over heat finish the fish to perfect doneness.

The key is the layered structure. Tomatoes go on the plate first because they release liquid and protect the fish from direct plate heat. Basil leaves sandwich the fish (some below, some above) so the aromatics perfume from both sides as the fish cooks. Cover tightly with plastic wrap to trap the steam.

Use a thick swordfish steak, at least 1 inch, for best results. Thin steaks overcook in 4 minutes and turn dry. Adjust the time slightly based on thickness; the fish should flake easily but still look moist and opaque, not chalky.

Chef Tips

• Choose ripe, in-season tomatoes. Bland winter tomatoes won’t release the same juicy flavor.
• Pierce the plastic wrap a few times before microwaving to release excess steam pressure, preventing tearing.
• Salt the fish lightly. The tomatoes are naturally savory and the rest stage continues seasoning the fish.
• Serve immediately. Microwaved fish loses its tender texture if it sits.

Variations

• Substitute halibut, cod, or mahi-mahi for swordfish using the same technique.
• Add a few capers and a sliced shallot to the tomato bed for a more piccata-style flavor.
• Top with a drizzle of good balsamic vinegar after cooking for added depth.
• Serve over orzo, couscous, or with grilled vegetables for a full Mediterranean plate.