How many servings does this recipe make?

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

What ingredients do I need for Swordfish with Sun-Dried Tomatoes?

You need 9 ingredients. The key ingredients include: 1 each lemon thinly slice, 2 each swordfish steaks halved, 1/4 cup olive oil, 4 each tomatoes oil-packed, drain, chop, and more.

Is Swordfish with Sun-Dried Tomatoes suitable as seafood?

Yes, Swordfish with Sun-Dried Tomatoes falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Swordfish with Sun-Dried Tomatoes?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Swordfish with Sun-Dried Tomatoes Recipe

Name: Swordfish with Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each lemon thinly slice; 2 each swordfish steaks halved; 1/4 cup olive oil; 4 each tomatoes oil-packed, drain, chop; 2 tablespoons vegetable oil reserved; 1 teaspoon rosemary leaves crushed; 1/4 teaspoon salt; ⅛ teaspoon black pepper freshly ground; 1 clove garlic

Try this homemade Swordfish with Sun-Dried Tomatoes recipe the whole family will love. Made with olive oil, tomatoes oil, vegetable oil reserved and ros…

This Swordfish with Sun-Dried Tomatoes relies on simple, everyday ingredients such as each lemon thinly slice, each swordfish steaks halved, olive oil and vegetable oil reserved. It comes together quickly and makes 4 servings, at about 362 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1 each lemon thinly slice
2 each swordfish steaks halved
1/4 cup olive oil
4 each tomatoes oil-packed, drain, chop
2 tablespoons vegetable oil reserved
1 teaspoon rosemary leaves crushed
1/4 teaspoon salt
⅛ teaspoon black pepper freshly ground
1 clove garlic

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Quick Info

Servings
4 servings
Calories
362 kcal
Category
Seafood

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