Tomatoes are coming into their peak right now. The tomato plants in my garden are full of ripening tomatoes and I’m bringing home boxes of them from the CSA at Holcomb Farm. Prior to picking up our share last week, I had decided not to participate in the pick-your-own produce option for the week. We were in the midst of an excessive heat wave and there were dire warnings about the extreme heat and humidity being issued daily. I did not want to spend even a half hour out in the intense heat and high humidity to pick any vegetables, flowers or herbs. But then I arrived at the farm and read the listing of the produce for the week on the board. One of the pick-your-own offerings was cherry tomatoes.
The cherry tomatoes at Holcomb Farm
Eric & Gilbert both love cherry tomatoes and I don’t have any growing in my garden this year. And just that morning I had come across an enticing swordfish recipe that I wanted to try that called for cherry tomatoes. So, I braved the stifling temperatures and humid air to pick our pint of the cute, little globes. It was worth the effort & all the sweat. The dish was indescribably delicious, made all the better with the vine ripened tomatoes of our local farm.
Mediterranean Swordfish
Mediterranean Swordfish Steaks (adapted from bonappetit.com)
Serves 2, Total Time Required: 30 minutes
Ingredients:
- 4 tablespoons olive oil, divided
- 1 pound swordfish steaks, about 1-inch thick
- Kosher salt, freshly ground pepper
- 1/2 small red or white onion, finely chopped
- 4 oil-packed anchovy fillets, drained, finely chopped
- 1 pint cherry tomatoes
- 2 tablespoons capers, drained
- 2 tablespoons sherry vinegar or red wine vinegar
- 2 tablespoons fresh oregano leaves, minced + a few additional leaves for garnish
- Lemon wedges (for serving)
Preparation:
Heat the broiler to high. Drizzle 2 tablespoons of the oil in a shallow 2-quart baking dish. Add the swordfish steaks and turn them over to coat both sides. Season the top side with salt and pepper.
Salt & pepper the steaks.
Combine the onion, anchovies, tomatoes, capers, vinegar, and remaining 2 tablespoons of oil in a medium bowl, season with salt and pepper and toss to coat.
Combine the rest of the ingredients.
Arrange the tomato & onion mixture around the fish steaks.
Surround the steaks with the veggie mixture.
Broil the fish until it is golden brown and the tomatoes are starting to blister, about 5–10 minutes. Turn the steaks over and continue broiling until the fish is opaque throughout and the tomatoes have burst and are blistered in spots, about 5–7 minutes. Top with additional oregano and serve with lemon wedges.
This dish could be served in a fine-dining establishment.
This dish perfectly illustrates why we love to eat at home! ~Linda
Mediterranean Swordfish Steaks (adapted from bonappetit.com)
Serves 2, Total Time Required: 30 minutes
Ingredients:
- 4 tablespoons olive oil, divided
- 1 pound swordfish steaks, about 1-inch thick
- Kosher salt, freshly ground pepper
- 1/2 small red or white onion, finely chopped
- 4 oil-packed anchovy fillets, drained, finely chopped
- 1 pint cherry tomatoes
- 2 tablespoons capers, drained
- 2 tablespoons sherry vinegar or red wine vinegar
- 2 tablespoons fresh oregano leaves, minced + a few additional leaves for garnish
- Lemon wedges (for serving)
Preparation:
Heat the broiler to high. Drizzle 2 tablespoons of the oil in a shallow 2-quart baking dish. Add the swordfish steaks and turn them over to coat both sides. Season the top side with salt and pepper.
Combine the onion, anchovies, tomatoes, capers, vinegar, and remaining 2 tablespoons of oil in a medium bowl, season with salt and pepper and toss to coat. Arrange the tomato-onion mixture around the fish steaks.
Broil the fish until it is golden brown and the tomatoes are starting to blister, about 5–10 minutes. Turn the steaks over and continue broiling until the fish is opaque throughout and the tomatoes have burst and are blistered in spots, about 5–7 minutes. Top with additional oregano and serve with lemon wedges.