Food & Cooking Recipes Ingredients Seafood Recipes Herby Broiled Swordfish With Roasted Cherry Tomatoes Be the first to rate & review! By Martha Stewart Martha Stewart Website Martha Stewart is a true multi-hyphenate who has brought her knowledge of all things homekeeping to the masses via her television shows, magazines, and social media for generations. Based in Katonah, New York, where she helms her 156-acre Bedford Farm, Martha, the author of 99 books, an Emmy award winner, and America's first self-made female billionaire, founded Martha Stewart Living in 1990 and Martha Stewart Weddings in 1995. Editorial Guidelines Updated on May 10, 2021 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 20 mins Total Time: 45 mins Servings: 4 For this delectable seafood dinner, Martha puts fresh swordfish steaks in a citrusy, herby marinade before cooking them under the broiler. For an extra lovely presentation, use cherry tomatoes on the vine. Ingredients 3 tablespoons chopped fresh herbs, such as parsley or dill, or a combination 6 tablespoons extra-virgin olive oil ½ teaspoon finely grated lemon zest, plus 2 tablespoons fresh juice Kosher salt and freshly ground pepper 3 cups cherry tomatoes (1 ½ pints) 2 cloves garlic, minced (2 teaspoons) Pinch of red-pepper flakes 3 swordfish steaks (each 1 inch thick; about 1 ½ pounds total) Directions Preheat oven to 425°F, with a rack 6 inches from heating element. Stir together herbs, 1/4 cup oil, and lemon zest and juice; season with salt and pepper. Toss tomatoes with remaining 2 tablespoons oil; season with salt and pepper. Arrange tomatoes in a shallow nonreactive baking dish and roast, stirring once halfway through and breaking up some with back of spoon, until burst and beginning to collapse, 15 to 20 minutes. Stir in garlic and red-pepper flakes; roast 5 minutes more. Remove from oven and cover; switch oven to broil. Meanwhile, season swordfish with salt and pepper and rub half of herb oil over both sides. Let stand 15 minutes. Arrange fish on a broiler-safe pan and broil, flipping halfway through, until cooked through and browned in places, 6 to 8 minutes total. Transfer to dish with tomatoes, slice, and serve, drizzled with remaining herb oil. Cook's Notes When buying seafood, ask to smell it (don't be shy!) to make sure it is fresh. It should smell faintly briny but never fishy. Rate it Print