Swordfish With Tomatoes
Published June 10, 2025
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound swordfish, cut into three or four pieces
- Salt and black pepper
- ¼ cup olive oil
- ½ yellow onion, diced
- 2garlic cloves, minced
- 1teaspoon anchovy paste or 2 anchovies, mashed to a paste
- ¼ teaspoon crushed red pepper
- ½ cup white wine, sparkling wine or rosé
- 1½ cups cherry tomatoes, halved
- 1(15-ounce) can tomato purée
- 1cup vegetable or chicken stock
- 1cup pitted olives, halved
- 1tablespoon capers, drained
- Torn fresh basil leaves (optional), for topping
Nutritional analysis per serving (4 servings)
428 calories; 26 grams fat; 5 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 27 grams protein; 1032 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat the fish pieces dry with a paper towel, then lightly season on both sides with salt and black pepper.
- Step 2
Heat oil over medium-high in a large fry pan, preferably one with a lid. Sear the fish on each side for about a minute, until the surfaces are light brown. Lift the fish out with a spatula and rest in a dish that will hold its juices.
- Step 3
Lower the heat to medium-low and add the onion. Cook for 2 to 3 minutes, stirring regularly. Add the garlic, anchovy paste and crushed red pepper and cook for 2 to 4 more minutes, stirring regularly, until the onion is translucent.
- Step 4
Increase the heat to medium. Add wine and cherry tomatoes and cook for 4 to 6 minutes, stirring regularly, until the tomatoes start to break down.
- Step 5
Add tomato purée, stock, olives and capers. Bring the sauce to a gurgle over medium-high while stirring, then reduce the heat to simmer for about 5 minutes, until the sauce thickens.
- Step 6
Nestle the swordfish in the sauce, spooning the sauce over the pieces. Cover and cook for 5 minutes, until the center of the fish is light pink. (Insert a paring knife to peek inside.) Season the sauce to taste with salt and pepper.
- Step 7
Scatter torn basil (if using) over the fish and sauce. Serve in shallow bowls with toast on the side, or over grits and polenta.
Private Notes
Comments
I made this with cod fish as I am not a fan of swordfish. Used only half a cup of pitted Kalamata olives and had no wine which wasn't missed. This recipe is exceptional. I am sure any white fish can be substituted. Next time I will try it with halibut. Thanks Brett!!!!
@Anna NYC, Yes, any white fish. It's essentially a typical Sicilian fish dish (I don't think we ever had a title for it) and while I love it with swordfish, I've used cod/hake, halibut, sea bass, snapper. The only difference I make from this recipe is using either fresh Roma tomatoes in season, or a 28 oz can of whole San Marzano type, instead of the cherry tomatoes and puree.
@Kevin Just skip it and enjoy the dish
The swordfish and anchovies mix wonderfully. I would used a bit less liquid than the recipe suggests, especially the amount of stock. Still came out wonderfully. Served in shallow bowls over fregola sarda, a good Italian Mediterranean alternative to polenta for those allergic to corn.
So delicious! Had a little over half a pound of cod for the two of us but made the full recipe of sauce. The second night I browned enough boneless chicken for two nights and added them to the gurgling sauce. Yummy!
Hate to be a buzzkill but no one should be eating swordfish. These majestic billfish are in rapid decline, the fishing industry uses longlines with too much bycatch, and then there’s the problem with mercury. The good news is there are numerous substitutes for this recipe so have at it!