If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
Freeze It Right There
A fruity, frozen spin on a classic.
A bananas frozen daiquiri.
Plan a genius dinner party: part one.
All you need for Memorial Day.
Community Picks: Lettuce-Free Salad
A trusty trivet.