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Author Notes: This whole dish is baked together in one pan. In the oven, the swordfish becomes tenderly moist in a bubbling tomato sauce and the breadcrumb topping browns simultaneously. The tomato sauce is anything but average. It's a perfect combination of tomatoes with salty olives, crunchy pine nuts, sweet currants, spicy chili flakes, and fragrant white wine to bring a whole new flavor dimension to tomato sauce. Baking the swordfish enriches its meat with the sauce's flavors while maintaining moistness. The breadcrumbs brown and crisp to make a crunchy topping all while the swordfish bakes. Tastes delectable with some chunks of garlic bread to sop up the luscious sauce. —kitchen witch
- 1 tablespoons extra virgin olive oil
- 1 sweet onion, finely chopped
- 2 garlic cloves, minced
- 1-28 ounce can peeled whole tomatoes
- 1/2 cup kalamata olives
- sea salt
- 1 tablespoon red pepper flakes
- 2 tablespoons pine nuts
- 1/4 cup currants
- 1/4 cup fresh marjoram, chopped
- 1/2 cup dry white wine
- 1 cup fresh whole wheat bread crumbs
- 1/4 cup flat-leaf parsley, chopped
- 2 tablespoons extra virgin olive oil
- sea salt and freshly cracked black pepper to taste
- 2 (12-ounce) swordfish steaks, about 1 inch thick, cut in half portions
- Heat the olive oil over medium heat in an oven-proof skillet. Add the onion and saute until softened about 5 minutes. Crush the tomatoes with your hands and add them and their juices. Bring to a boil, stirring often, and then lower the heat and simmer for 20 minutes until thickened. Stir in olives, salt, red pepper flakes, pine nuts, currants, marjoram, and white wine. Bring to a boil over medium heat and then remove from the heat.
- Preheat the oven to 450 degrees.
- Meanwhile, combine bread crumbs, parsley, olive oil, salt and pepper.
- Sprinkle swordfish with sea salt and pepper. Place fish in the tomato sauce and top each with 1/4 cup of breadcrumb mixture. Place skillet in the oven and bake for 10 minutes or until swordfish is almost opaque in the center.
- Place swordfish breadcrumb side up on a serving platter and spoon the tomato sauce over and around it.
- This recipe was entered in the contest for Your Best Swordfish Recipe