Swordfish Steaks with Cherry Tomatoes and Capers
Ingredients
- 4 tablespoons olive oil, divided
- 1–2 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
Swordfish Steaks with Cherry Tomatoes and Capers serves 2 original recipe by Epicurious.
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