Why recepie famous for?
Swordfish, with its meaty texture and strong (not in a bad way) flavor, can stand up to other robust seasonings like these. In its place, choose another firm-fleshed type, such as cod, halibut, or fish
Ingredients
4 tablespoons olive oil, divided1–2 1-inch-thick swordfish steaks (about 1½ pounds total)
Kosher salt, freshly ground pepper
½ small red onion, finely chopped
4 oil-packed anchovy fillets, drained, finely chopped
2 15-ounce cans cherry tomatoes, drained
2 tablespoons drained capers
2 tablespoons Sherry vinegar or red wine vinegar
2 tablespoons oregano leaves
Lemon wedges (for serving)
Instructions
Heat broiler. Drizzle 2 Tbsp. oil in a 2-qt. baking dish. Add swordfish steaks and turn to coat; season with salt and pepper.Toss onion, anchovies, tomatoes, capers, vinegar, and remaining 2 Tbsp. oil in a medium bowl; season with salt and pepper and arrange around fish.
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