Swordfish steaks with Tomato-Basil Sauce
"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."
photo by kymgerberich
- Ready In:
- 25mins
- Ingredients:
- 5
- Serves:
-
2
ingredients
- 2 swordfish steaks
- 1 tablespoon olive oil
- salt and pepper
- 1 large ripe tomatoes, chopped
- 1⁄2 teaspoon dried basil
directions
- 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!
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Reviews
-
This is a great base recipe and a novel way to cook swordfish that marries the tomato flavors well. I have made this twice now each time a little differently. Tonight I added steamed minced carrots to the tomatoes that I had leftover from another dish and lots of garlic and oregano.I pureed the sauce in a processor. Previously I used 2 cups of cherry tomatoes and lots of cumin and garlic. Both times this recipe came out great! -
Great recipe!!! Just right for 2! It has just enough acidity and the basil flavor marries well! "Another keeper!!" says DH! Thank you! -
Excellent! Up to now, I have only enjoyed swordfish if it is grilled with lemon/salt/pepper. This can be a real bummer when the temperature is freezing outside. I'm so happy to have come across this recipe. I used basil from my garden that I dried on my own and cut it into thin strips. I probably used 4 times the amount called for. The chopped fresh tomato combined with the basil strips made an incredible sauce. This was a moist and flavorful meal that I look forward to enjoying many more times. Thank you for sharing this recipe.
RECIPE SUBMITTED BY
FlemishMinx
Belgium
I am an American married to a Belgian, and have lived in Belgium since December 1999. Cooking is my major hobby. I'm also an avid reader, but I have difficulty finding the time. I love to travel. Since moving to Europe I've been lucky enough to have had the opportunity to go a couple of times per year to Paris, as well as having visited London, Rome, Florence, Naples, Amsterdam, and of course Brussels and Antwerp. I've seen at least parts of most regions of France, as well as parts of Germany, Austria, a great deal of Switzerland, Slovenia, Croatia, Luxembourg, and Monaco. I'm absolutely in love with the Bay of Naples and Sorrento coast areas of Italy, which my husband and I recently re-visited on a trip that included Rome, Puglia, Umbria and Marche. I'm still looking forward to Ireland, Spain, Portugal, the Czech Republic . . . the list is too long ! One of the bonuses of travel is getting to taste the local cuisine, and afterward trying to figure out how to duplicate it at home.
I think cooking is one of the nicest things a person can do for someone they love (including themself!)
I had to submit a picture with me and my cat, Sophie, as she insists on sitting in my lap when I'm sitting at the computer. If you are wondering what all that stuff hanging on the wall behind us in the photo is, it is just a small part of my husband's military medal collection. He was appalled by my posting this picture-- Our study is the messiest room in our house (thank god!)
