Swordfish With Tomatoes, Carrots And Celery Recipe

Name: Swordfish With Tomatoes, Carrots And Celery
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 swordfish fillets; 2 carrots, peeled and cut in small chunks; 2 small celery ribs, thinly slices; 1/2 yellow onion, thinly sliced; 1 8oz can of chopped tomatoes; 2 tablespoons chopped parsley; 2 tablespoon butter; 1 tablespoon olive oil; 1 cup white wine; 1/2 cup low sodium chicken stock; Salt and pepper

Servings: persons

4 swordfish fillets
2 carrots, peeled and cut in small chunks
2 small celery ribs, thinly slices
1/2 yellow onion, thinly sliced
1 8oz can of chopped tomatoes
2 tablespoons chopped parsley
2 tablespoon butter
1 tablespoon olive oil
1 cup white wine
1/2 cup low sodium chicken stock
Salt and pepper

1
In a large, low side pan add the butter and oil and cook the onions, celery, carrots and parsley until tender. Add the wine, the chicken stock, cover, lower the heat to medium low and cook for 5 minutes. Add the tomatoes and cook for another 15 minutes over medium high heat.
2
Dry the swordfish fillets and spread some light butter over the top and season with salt and pepper.
3
Place the swordfish over the tomatoes sauce and cook over medium high heat covered for another 5 to 8 minutes. Turn the fillets once during the cooking process.
4
Serve hot with sauce over the fish.

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 11 ingredients. The key ingredients include: 4 swordfish fillets, 2 carrots, peeled and cut in small chunks, 2 small celery ribs, thinly slices, 1/2 yellow onion, thinly sliced, and more.

Yes, Swordfish With Tomatoes, Carrots And Celery 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.

Swordfish With Tomatoes, Carrots And Celery

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