Swordfish Provencal Recipe

Name: Swordfish Provencal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons good olive oil, plus extra for grilling; 1 cup chopped yellow onion (1 onion); 1 cup chopped fennel (1 bulb); 1 red bell pepper, julienned 1/2-inch thick; 1 yellow bell pepper, julienned 1/2-inch thick; 1 teaspoon minced garlic; 28 ounces canned plum tomatoes, preferably San Marzano; 2 tablespoons chicken stock; 2 tablespoons good dry white wine; 2 anchovies, minced; Kosher salt and freshly ground black pepper; 1/2 cup chopped fresh basil leaves; 2 tablespoons capers, drained; 1 tablespoon unsalted butter; 4 (1-inch-thick) swordfish fillets (about 2 1/2 pounds); Fresh basil leaves, julienned, for garnish

Servings: persons

3 tablespoons good olive oil, plus extra for grilling
1 cup chopped yellow onion (1 onion)
1 cup chopped fennel (1 bulb)
1 red bell pepper, julienned 1/2-inch thick
1 yellow bell pepper, julienned 1/2-inch thick
1 teaspoon minced garlic
28 ounces canned plum tomatoes, preferably San Marzano
2 tablespoons chicken stock
2 tablespoons good dry white wine
2 anchovies, minced
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh basil leaves
2 tablespoons capers, drained
1 tablespoon unsalted butter
4 (1-inch-thick) swordfish fillets (about 2 1/2 pounds)
Fresh basil leaves, julienned, for garnish

1
For the sauce, heat the olive oil in a large (12-inch) saute pan.
2
Add the onions, fennel, bell peppers, and garlic and cook over medium-low heat for 10 minutes, stirring occasionally, until the vegetables are soft.
3
Put the tomatoes with their juices in a food processor fitted with the steel blade and pulse several times, until very large diced.
4
Add the tomatoes to the sauce, then the chicken stock, white wine, anchovies, 1 teaspoon salt, and 1 teaspoon pepper.
5
Simmer over low heat for 25 to 30 minutes, stirring occasionally, until thickened.
6
Add the chopped basil, capers, and butter and cook for 1 minute.
7
Meanwhile, prepare a grill with hot coals.
8
Brush the swordfish with olive oil and sprinkle with salt and pepper.
9
Grill over high heat for 5 minutes on each side until the center is no longer raw.
10
Dont overcook!
11
Place a puddle of sauce on a serving plate, arrange the swordfish on top, and garnish with extra basil.
12
Serve hot or at room temperature.

221

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.

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 16 ingredients. The key ingredients include: 3 tablespoons good olive oil, plus extra for grilling, 1 cup chopped yellow onion (1 onion), 1 cup chopped fennel (1 bulb), 1 red bell pepper, julienned 1/2-inch thick, and more.

Yes, Swordfish Provencal 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 Provencal

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions