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Swordfish with Cherry Tomatoes, Capers and Black Olives

This dish is fabulous with the summer bounty of ripe cherry tomatoes, but works great even in the winter. Reducing the tomatoes into a thick delicious sauce concentrates the flavors and marries beautifully with the salty olives and capers. A hearty potpourri that matches perfectly with the meaty swordfish.

Alexander's Prime Meats and Howie's Market can provide you beautiful seafood, and, being a local full service butcher and grocery, will slice the fish to order. A 1" steak is perfect for this dish and serves 2 hungry people. The swordfish for this meal, we're told, was swimming in local waters just days before we ate it. For the oil cured black olives, we used Cinquina Oven Baked Marinated Olives from Howie's.

Better yet, the whole meal comes together in about 30 minutes after the fish marinates for at least an hour.

We posted this recipe several years ago, but since then discovered an even better way to cook the fish. It is easy to undercook and overcook swordfish, and ours came out moist and extraordinary. (See cooking notes below)


Mediterranean Swordfish with Cherry Tomatoes, Capers and Black Olives (2022)


  • 2 -3 TB olive oil

  • 1 TB fresh or 1 tsp dried oregano

  • Pinch of red chili flakes

  • 1/4 cup chopped Italian parsley

  • 2 tsp chopped garlic


  • 1 1" thick swordfish steak (approx. 1 pound)