Broiled Swordfish with Tomatoes, Anchovies, and Garlic – a delicious recipe with swordfish filet, shallots, garlic, white wine, tomato concasse, anchovy. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
1.
2
Cut the swordfish into ten 3 1/2 ounce portions.
3
Refrigerate until needed.
4
2.
5
Sweat the shallots and garlic in the wine until the shallots are translucent.
6
Remove from the heat and stir in the tomatoes and anchovies.
7
3.
8
For each serving : Brush 1 portion of swordfish with 1/4 teaspoon of the oil and broil until golden brown and cooked through, about 6 minutes.
9
4.
10
While the swordfish is broiling, heat 3 ounces of the tomato mixture in a small saute pan.
11
Remove from the heat and add about 1/2 teaspoon of the basil.
12
Toss to combine.
13
Serve with the swordfish.
14
Any firm-fleshed fish suitable for broiling, such as halibut or tuna, may be substituted for the swordfish.
15
Analysis per serving:
16
Calories 160; total fat (g) 6; saturated fat (g) 1.5; cholesterol (mg) 40; sodium (mg) 170; total carbohydrate (g) 2; dietary fiber (g) 0; sugars (g) 1; protein (g) 21.
68
kcal
Calories
4
g
Fat
8
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 1/4 pounds swordfish filet, 1 tablespoon chopped shallots, 1 1/2 teaspoons minced garlic, 5 fluid ounces dry white wine, and more.
Yes, Broiled Swordfish with Tomatoes, Anchovies, and Garlic falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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