Name: Swordfish Steaks With Cherry Tomatoes and Capers
Cook time: 15 minutes
Total time: 30 minutes
Yield: 2 servings
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)

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Photo by Alex Lau, Food Styling by Sue Li

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 salmon.

Recipe notes