Swordfish with Capers

Preparation info
  • 4

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • pounds swordfish, about inches thick
  • Salt and freshly ground black pepper

Method

  1. Preheat oven to hot (400°F.).

  2. Season the fish with salt and pepper to taste and brown quickly on all sides in the oil. Place in a buttered shallow baking dish.

  3. Top with the shallots, garlic, tomatoes, wine, lemon juice, cele