Seared Swordfish With Tomato-olive Sauce Recipe

Name: Seared Swordfish With Tomato-olive Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon lime juice; 4 teaspoons extra virgin olive oil, divided; ¼ teaspoon fresh ground pepper, divided; ⅛ teaspoon salt; 16 ounces swordfish steaks; 1 small onion, chopped (1/2 cup); 1 garlic clove, minced; ½ teaspoon ground cumin; 1 (14 1/2 ounce) canroasted diced tomatoes; ⅓ cup water; 1 tablespoon olive, chopped

Servings: persons

1 tablespoon lime juice
4 teaspoons extra virgin olive oil, divided
¼ teaspoon fresh ground pepper, divided
⅛ teaspoon salt
16 ounces swordfish steaks
1 small onion, chopped (1/2 cup)
1 garlic clove, minced
½ teaspoon ground cumin
1 (14 1/2 ounce) canroasted diced tomatoes
⅓ cup water
1 tablespoon olive, chopped

1
Heat oven to 425 degrees F.
2
In ziptop bag, mix together lime juice, 1 tsp oil, 1/8 tsp pepper and salt.
3
Add swordfish; turn to coat.
4
Refrigerate while preparing tomato sauce.
5
Meanwhile, in medium saucepan, heat 2 tsp of the olive oil over medium heat until hot.
6
Add onion; cook 3 to 4 minutes or until softened, stirring frequently.
7
Add garlic and cumin; cook and stir 30 seconds.
8
Add tomatoes and water; bring to a simmer.
9
Simmer 10 minutes or until thickened, stirring occasionally.
10
While sauce is simmering, remove swordfish from marinade; discard marinade.
11
Heat remaining 1 tsp olive oil in large nonstick skillet over medium-high heat until hot.
12
Add swordfish; cook 2 to 3 minutes or until browned on one side.
13
Place swordfish on baking sheet (sprayed with cooking spray), browned side up.
14
Bake 6 to 8 minutes or until swordfish is opaque in center.
15
Stir remaining 1/8 tsp pepper and olives into sauce.
16
Serve with swordfish.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon lime juice, 4 teaspoons extra virgin olive oil, divided, ¼ teaspoon fresh ground pepper, divided, ⅛ teaspoon salt, and more.

Yes, Seared Swordfish With Tomato-olive Sauce 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.

That's it — enjoy your meal!

Seared Swordfish With Tomato-olive Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions