Swordfish In Creamy Tomato Sauce Recipes

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MEDITERRANEAN SWORDFISH WITH TOMATOES AND OLIVES



Mediterranean Swordfish With Tomatoes and Olives image

Here is another for Worldwide for ZWT3 but I have made this and it was delish. Easy to make the only thing I left out is the hot red pepper flakes as I can't eat "Hot". I also used both green and black olives. I served with a simple tomato/feta salad and rice pilaf. QUICK, EASY AND DELISH!

Provided by MISSIB

Categories     Very Low Carbs

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
1 1/2-2 lbs swordfish steaks, cut into 4 - 6 portions
salt & freshly ground black pepper
2 -4 garlic cloves, finely chopped
2 (15 ounce) cans tomatoes, with liquid
1/2 cup black olives or 1/2 cup green olives
1/4 cup chopped parsley
3 tablespoons capers, drained
hot red pepper flakes (optional)

Steps:

  • Heat oil in large heavy skillet over high heat.
  • Season swordfish generously with salt and pepper.
  • Sauté until browned on both sides.
  • Transfer fish to a platter.
  • Add remaining ingredients to skillet and reduce heat and simmer 5 minutes.
  • Transfer fish to the sauce and cook, turning once until the fish is firm to the touch and cooked through, about 5 minutes.

Nutrition Facts : Calories 358.5, Fat 19.3, SaturatedFat 3.6, Cholesterol 66.4, Sodium 504.2, Carbohydrate 10.5, Fiber 3.5, Sugar 5.7, Protein 36.1

PAN-SEARED SWORDFISH WITH CREAMY DIJON-CAPER SAUCE RECIPE - (4.4/5)



Pan-Seared Swordfish with Creamy Dijon-Caper Sauce Recipe - (4.4/5) image

Provided by GratefulSea

Number Of Ingredients 9

4 (6-ounce) swordfish steaks, about 0.75-inch thick
salt and black pepper to taste
1 tablespoon vegetable oil
1 shallot, minced
12-ounces cherry tomatoes, halved
1/2 cup crème fraîche
2 tablespoons Dijon mustard
2 tablespoons capers, rinsed
1 tablespoon fresh tarragon, chopped

Steps:

  • Pat fish dry with paper towels and season with salt and black pepper. Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Cook fish until golden brown and the thickest part of the fish registers 140°F, about 5 minutes per side. Transfer fish to platter and tent loosely with foil. Add shallot to now-empty skillet and cook until softened, about 3 minutes. Stir in tomatoes and cook until just softened, about 1 minute. Stir in crème fraîche, mustard, and capers and cook until slightly thickened, about 2 minutes. Season with salt and black pepper to taste. Top fish with sauce, sprinkle with tarragon, and serve.

SWORDFISH STEAKS WITH TOMATO-BASIL SAUCE



Swordfish steaks with Tomato-Basil Sauce image

My own invention, a quick and easy "something". I thought it would make a nice combination, and wasn't disappointed. Whenever available, I substitute fresh basil for the dried spice.

Provided by FlemishMinx

Categories     Very Low Carbs

Time 25m

Yield 2 serving(s)

Number Of Ingredients 5

2 swordfish steaks
1 tablespoon olive oil
salt and pepper
1 large ripe tomatoes, chopped
1/2 teaspoon dried basil

Steps:

  • Salt and pepper the swordfish steaks.
  • In a saute pan just large enough to hold the steaks, heat the oil, and quickly brown the swordfish on both sides, but not cooking completely.
  • Remove them from the saute pan and set aside.
  • In the same pan, add the tomatoes and the basil.
  • Cook for a few minutes, until the tomatoes begin to break down.
  • Return the fish to the pan, covering them with the sauce.
  • Cover the pan, and cook at a low simmer for 4-5 minutes until they are done.
  • Serve!

SWORDFISH WITH TOMATOES AND CAPERS



Swordfish with Tomatoes and Capers image

Provided by Ina Garten

Categories     main-dish

Time 57m

Yield 4 servings

Number Of Ingredients 14

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

Steps:

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

Nutrition Facts : Calories 596 calorie, Fat 32 grams, SaturatedFat 8 grams, Cholesterol 195 milligrams, Sodium 900 milligrams, Carbohydrate 14 grams, Fiber 4.5 grams, Protein 58 grams, Sugar 4 grams

"LUNCHBAG" SWORDFISH WITH MEDITERRANEAN TOMATO SAUCE AND LINGUINI



The recipe makes more tomato sauce than you will need for the fish. It is delicious as a pasta sauce, a topping for bruschetta, or a sauce or side dish for grilled poultry or meat. For the best flavor, use garden fresh tomatoes.

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h55m

Yield 4 servings; makes about 1 quart sauce

Number Of Ingredients 15

3 cups vine-ripened plum (Roma) tomatoes, cored and cut into thin wedges
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 tablespoon finely chopped fresh oregano leaves, or 1 teaspoon dried oregano
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon minced garlic
1/4 cup (1 small) minced red onion
2 tablespoons rinsed, drained, and roughly chopped capers
1/2 cup roasted red or yellow bell peppers, coarsely chopped
12 pitted and sliced Greek olives (such as kalamata or Gaeta olives)
2 tablespoons fresh lemon juice
2 tablespoons pepper olive oil or 1/2 teaspoon dried chili flakes
6 tablespoons extra-virgin olive oil
1/2 pound dried linguini
4 (6-ounce) swordfish steaks

Steps:

  • Put tomatoes in a large bowl and season with salt and pepper, to taste. Add oregano, parsley, garlic, onion, capers, peppers, olives, lemon juice, pepper oil, and 4 tablespoons of the extra-virgin olive oil. Stir gently just to mix and set aside at least 1 hour. Adjust seasonings, if desired. Mixture will become more liquid and sauce-like over time.
  • Preheat oven to 450 degrees F.
  • Bring a large pot of salted water to a boil and cook linguini until al dente. Drain and toss with remaining 2 tablespoons extra-virgin olive oil. Reserve.
  • To cook the fish: (See Chef's Note below if using waxed paper.) Place a small square of parchment or waxed paper at the bottom of each paper bag. Place small pile of linguini in each of the bags. Top with a spoonful of tomato sauce, making sure to moisten the linguini with the juices. Lay a piece of fish on top and arrange with another spoonful of sauce. Moisten again with juices from the sauce and season with salt and pepper.
  • Fold over the tops of the bags, place them on a baking sheet, and bake for 15 minutes.
  • To serve, transfer the bags to 4 dinner plates and let each diner cut open the package to enjoy the aromas.

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