My favorite kind of weeknight cooking? Dishes that take minimal prep time and you can walk away from, allowing you time to change your clothes and put your things away. Trust me, when you work in an industry where leaving the office at 8 pm is the norm, you need that kind of ease at the end of the day.
- 1 piece of swordfish, 6-8 oz.
- 5-6 slices of red onion
- 1 garlic clove, minced
- 1/2 serrano chili, sliced
- 1 c. chicken, vegetable, or seafood stock
- handful of parsley, chopped
- 1 T. capers, chopped
- 8 cherry tomatoes, halved
- 1/2 lemon
- olive oil
Heat 1 T. of oil in a pan. Season the swordfish with salt and pepper and cook it for two minutes on each side. Remove the swordfish.
Add the onion and serrano to the pan. Let them soften for 3-4 minutes, then stir in the garlic. Add the stock to the pan and season lightly with salt and pepper. Nestle the swordfish back into the pan and scatter the tomatoes around it.
Cover the pan and simmer for eight minutes.
Here is what it looks like in the pan:
Remove the lid and stir in the capers, cook for a minute longer, then turn of the heat and stir in the parsley.
Plate the swordfish and top with the sauce. Finish by squeezing the lemon over the dish.
And here is what it looks like plated: