Sweet-and-Sour Swordfish Recipe

Name: Sweet-and-Sour Swordfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1 large Spanish onion, thinly sliced; 3 orange bell peppers, thinly sliced; 2 medium tomatoes, coarsely chopped; 2/3 cup dry white wine; 1 teaspoon dried oregano; 1/2 cup raisins; 1/4 cup fresh lime juice; 1/4 cup light brown sugar; 1/2 cup chopped flat-leaf parsley; Salt and freshly ground pepper; Eight 1/2-pound swordfish steaks, cut 1 inch thick

Servings: persons

1/4 cup plus 2 tablespoons extra-virgin olive oil
1 large Spanish onion, thinly sliced
3 orange bell peppers, thinly sliced
2 medium tomatoes, coarsely chopped
2/3 cup dry white wine
1 teaspoon dried oregano
1/2 cup raisins
1/4 cup fresh lime juice
1/4 cup light brown sugar
1/2 cup chopped flat-leaf parsley
Salt and freshly ground pepper
Eight 1/2-pound swordfish steaks, cut 1 inch thick

1
In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil.
2
Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes.
3
Add the bell peppers, cover and cook for 10 minutes.
4
Add the tomatoes and cook for 5 minutes.
5
Add the wine and simmer for 5 minutes.
6
Add the oregano, raisins, lime juice, brown sugar and parsley and cook for 3 minutes.
7
Season with salt and pepper.
8
Heat 2 tablespoons of olive oil in each of 2 large skillets.
9
Add 4 steaks to each skillet, season with salt and pepper and cook over moderately high heat until browned on the bottom, about 5 minutes.
10
Turn and cook 3 to 4 minutes longer.
11
Spoon the sauce onto plates, top with the swordfish steaks and serve.

244

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 12 ingredients. The key ingredients include: 1/4 cup plus 2 tablespoons extra-virgin olive oil, 1 large Spanish onion, thinly sliced, 3 orange bell peppers, thinly sliced, 2 medium tomatoes, coarsely chopped, and more.

Yes, Sweet-and-Sour Swordfish 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!

Sweet-and-Sour Swordfish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions