Swordfish With Tomatoes And Capers Recipe

Name: Swordfish With Tomatoes And Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fennel, chopped (1 bulb); 1 cup onion, chopped (1 onion); 3 tablespoons olive oil, extra virgin (I like Spanish); 1 teaspoon garlic (minced); 28 ounces tomatoes, canned (drained); 2 tablespoons chicken stock; 2 tablespoons white wine; 1/2 cup fresh basil, chopped; 2 tablespoons capers, drained; 1 tablespoon unsalted butter; 4 swordfish fillets (approx. 2 1/2 pounds); 1 teaspoon salt; 1 teaspoon pepper, freshly ground

Servings: persons

1 cup fennel, chopped (1 bulb)
1 cup onion, chopped (1 onion)
3 tablespoons olive oil, extra virgin (I like Spanish)
1 teaspoon garlic (minced)
28 ounces tomatoes, canned (drained)
2 tablespoons chicken stock
2 tablespoons white wine
1/2 cup fresh basil, chopped
2 tablespoons capers, drained
1 tablespoon unsalted butter
4 swordfish fillets (approx. 2 1/2 pounds)
1 teaspoon salt
1 teaspoon pepper, freshly ground

1
Sauce:
2
In a large saute pan over medium-low heat, cook onions and fennel in the olive oil for about 10 minutes (until vegetables are soft.).
3
Add garlic to vegetables and saute for about 30 seconds.
4
Add tomatoes, salt and pepper to the mix and simmer on low for 10 minutes.
5
Add chicken stock and wine and simmer for an additional 10 minutes.
6
Add basil, butter and capers and saute for one more minute.
7
Fish:
8
Brush swordfish with olive oil. Sprinkle with salt and pepper.
9
Grill on high heat for five minutes per side.
10
Serve fish on top of sauce in a pasta bowl/dish. Garnish with fresh basil.
11
Enjoy with a nice glass of white wine!

205

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 13 ingredients. The key ingredients include: 1 cup fennel, chopped (1 bulb), 1 cup onion, chopped (1 onion), 3 tablespoons olive oil, extra virgin (I like Spanish), 1 teaspoon garlic (minced), and more.

Yes, Swordfish With Tomatoes And Capers 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 With Tomatoes And Capers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions