Meal Kit

Sicilian-Style Swordfish Steaks

With Cherry Tomato and Caper Relish

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Fish

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Firm, flaky, and buttery swordfish often marks a special-occasion meal. But whether it's a regular weeknight or you're cooking for someone you love, you should enjoy this light and healthy dish whenever! The homemade, zesty relish brightens and plays beautifully against the buttery, tender fish for a wonderful anytime meal.

In Your Box (serves 2)

  • 5 oz. Cherry Tomatoes
  • 1 Lemon
  • 4 Parsley Sprigs
  • 2 oz. Capers
  • 1 Shallot
  • 2 Garlic Cloves
  • 3 Basil Sprigs
  • Info
    2 Swordfish Steaks

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Medium Pan

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Halve cherry tomatoes. Halve lemon. Zest one half for garnish. Cut parsley into strips. Stack basil leaves and roll into a cylinder, slice across the length of the roll, creating very thin strips (chiffonade). Mince garlic. Peel and finely dice shallot. Drain capers. Rinse swordfish steaks and pat dry.

  2. 2

    Prepare the Relish

    Place tomatoes, garlic to taste, shallot to taste (these can be strong for some), capers, basil, 1 tsp. olive oil, and ½ the parsley (reserving remaining for garnish) in a large mixing bowl. Squeeze in the juice of the lemon. Season with salt and pepper to taste. Mix well and set aside so flavors can marinate at room temperature.

  3. 3

    Cook the Swordfish

    Warm 2 tsp. olive oil in a medium pan over medium heat. Season both sides of the swordfish with a pinch of salt and pepper. Add to pan and cook on each side for 5-6 minutes, or until fish is firm, browned, and flaky. Set aside.

  4. 4

    Plate the Dish

    Place a swordfish steak in the middle of a plate. Add a generous serving of relish atop swordfish steak. Garnish with remaining parsley, lemon zest, and a crack of black pepper.

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