Swordfish Cacciatore


This is an excellent fish dish made on a sheet pan in the oven. Easily cut in half or multiplied. Other steaky fish would work with this recipe as well. Since it comes with a hearty vegetable mixture, serve with pasta or rice if you are hungry. Or, with some warm bread.

Swordfish Cacciatore


  • Medium size yellow onion, sliced thin
  • 8 ounces cremini mushrooms, sliced ¼” thick
  • 1 red bell pepper, ¼” wide strips
  • 3 cloves garlic, crushed
  • Kosher salt and fresh ground black pepper
  • 1 Tbsp dried oregano
  • ¼ cup extra virgin olive oil
  • 1 Tbsp extra virgin olive oil
  • 1 28oz. can crushed tomatoes
  • ½ cup red wine
  • ¼ cup capers, drained
  • 4 swordfish steaks
  • 2 Tbsp parsley, chopped


  1. Preheat the oven to 425 degrees F.
  2. Combine the onions, mushrooms, bell pepper, garlic, salt, pepper, oregano, and olive oil on sheet pan.
  3. Toss well, and arrange in a single layer.
  4. Roast until softened and slightly brown, about 20 minutes.
  5. Remove pan from oven.
  6. In a large bowl, stir together tomatoes, wine, pinch of salt and pepper.
  7. Pour this mixture over the roasted vegetables, stir to combine.
  8. Pat the swordfish steaks dry and season with salt and pepper.
  9. Place on top of vegetable mixture in pan.
  10. Drizzle remaining olive oil on top of fish, and top with capers.
  11. Return pan to the oven.
  12. Bake until sauce thickens and fish is cooked through, about 15 minutes.
  13. Remove from oven, sprinkle parsley on top and serve immediately.
  14. Serve fish on plate with vegetable mixture.
  15. You could always serve with rice or pasta.

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