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–+ servings

Swordfish in Vera Cruz Sauce

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Fish and Seafood, Main Dishes
Servings 4
Calories 454.83 kcal

Nutrition

Calories: 454.83 kcalCarbohydrates: 3.83 gProtein: 65.06 gFat: 18.37 gSaturated Fat: 4.3 gCholesterol: 127.57 mgSodium: 608.7 mgFiber: 0.88 gVitamin A: 12.06275 IUCalcium: 40.93 mgIron: 3.59 mg

Ingredients
  

  • Steamed Rice preferably made with long-grain rice
  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 2 large garlic cloves minced
  • 2 cans 16 oz each or 1 can (28 ounces) plum tomatoes, juice reserved, coarsely chopped
  • 1/2 cup small pimiento-stuffed green olives
  • 3 tbsp fresh lime juice
  • 2 tbsp capers rinsed
  • 1 tbsp chopped pickled jalapeños or more to taste
  • 1 tsp dried oregano
  • 1 tsp dried marjoram
  • 1 bay leaf
  • 1-1/2 lbs swordfish steak 3/4 inch thick, skin removed, cut into 1-inch pieces
  • 1/4 tsp salt
  • Chopped cilantro for garnish

Instructions 

  • In a large dutch oven or flameproof casserole, heat the oil over medium heat. Add the onion. Cook, stirring often, until it softens, about 4 minutes. Add the garlic and cook for 1 minute.
  • Add the tomatoes with their juices, olives, lime juice, capers, pickled jalapeños, oregano, marjoram, and bay leaf and bring to a simmer. Reduce the heat to medium-low and simmer, uncovered, stirring often, until the tomato juices thicken, about 15 minutes.
  • Stir in the swordfish cubes and cover. Cook until the swordfish is just firm and opaque, about 4 minutes. Season with the salt. Discard the bay leaf.
  • Spoon the rice into individual soup bowls and top with the swordfish and sauce. Sprinkle with cilantro and serve immediately.
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