3 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!

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andreafortunoff October 27, 2014

Great recipe!!! Just right for 2! It has just enough acidity and the basil flavor marries well! "Another keeper!!" says DH! Thank you!

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Kymmarie March 05, 2006

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.

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mermaidmagic November 11, 2004
Swordfish steaks with Tomato-Basil Sauce