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 chopped yellow onion (1 onion); 1 cup chopped fennel (1 bulb); 3 tablespoons good olive oil; 1 teaspoon minced garlic; 28 ounces canned plum tomatoes, drained; 1 teaspoon kosher salt; 3/4 teaspoon freshly ground black pepper; 2 tablespoons chicken stock; 2 tablespoons good dry white wine; 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

Servings: persons

1 cup chopped yellow onion (1 onion)
1 cup chopped fennel (1 bulb)
3 tablespoons good olive oil
1 teaspoon minced garlic
28 ounces canned plum tomatoes, drained
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons chicken stock
2 tablespoons good dry white wine
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

1
For the sauce, cook the onions and fennel in the oil in a large saute pan on medium-low heat for 10 minutes, until the vegetables are soft.
2
Add the garlic and cook for 30 seconds.
3
Add the drained tomatoes, smashing them in the pan with a fork, plus the salt and pepper.
4
Simmer on low heat for 15 minutes.
5
Add the chicken stock and white wine and simmer for 10 more minutes to reduce the liquid.
6
Add the basil, capers, and butter and cook for 1 minute more.
7
Prepare a grill with hot coals.
8
Brush the swordfish with olive oil, and sprinkle with salt and pepper.
9
Grill on high heat for 5 minutes on each side until the center is no longer raw.
10
Do not overcook.
11
Place the sauce on the bottom of a plate, arrange the swordfish on top, and garnish with basil leaves.
12
Serve hot or at room temperature.

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 14 ingredients. The key ingredients include: 1 cup chopped yellow onion (1 onion), 1 cup chopped fennel (1 bulb), 3 tablespoons good olive oil, 1 teaspoon minced garlic, 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