Swordfish in Creamy Tomato Sauce Recipe

Name: Swordfish in Creamy Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 4 garlic cloves, crushed; 1 poblano or Anaheim pepper, cut into 1/4-inch dice; Salt and freshly ground pepper; One 16-ounce can whole tomatoes, drained and finely chopped; 1/2 cup water; 2 tablespoons heavy cream; Four 6-ounce swordfish steaks, about 1 inch thick; 1 teaspoon red wine vinegar; Pinch of dried oregano; Turkish Ridged Flat Bread, for serving

Servings: persons

2 tablespoons unsalted butter
4 garlic cloves, crushed
1 poblano or Anaheim pepper, cut into 1/4-inch dice
Salt and freshly ground pepper
One 16-ounce can whole tomatoes, drained and finely chopped
1/2 cup water
2 tablespoons heavy cream
Four 6-ounce swordfish steaks, about 1 inch thick
1 teaspoon red wine vinegar
Pinch of dried oregano
Turkish Ridged Flat Bread, for serving

1
Preheat the oven to 325.
2
In a large, ovenproof skillet, flameproof clay pot or enameled cast-iron baking dish, melt the butter.
3
Add the garlic and poblano, season with salt and pepper and cook over moderate heat until the poblano starts to soften, about 5 minutes.
4
Stir in the chopped tomatoes, water and cream and bring to a simmer.
5
Season the swordfish steaks with salt and pepper and nestle them in the tomato mixture.
6
Cover with foil and bake in the oven for about 20 minutes, turning the steaks once, until just cooked through.
7
Using a slotted spatula, transfer the swordfish to plates.
8
Stir the vinegar and oregano into the sauce and season with salt and pepper.
9
Pour the sauce over the fish and serve with Turkish Ridged Flat Bread.

233

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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: 2 tablespoons unsalted butter, 4 garlic cloves, crushed, 1 poblano or Anaheim pepper, cut into 1/4-inch dice, Salt and freshly ground pepper, and more.

Yes, Swordfish in Creamy Tomato 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!

Swordfish in Creamy Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions