Swordfish steaks with Tomato-Basil Sauce

READY IN: 25mins
Recipe by FlemishMinx

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.

Top Review by andreafortunoff

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!

Ingredients Nutrition

Directions

  1. Salt and pepper the swordfish steaks.
  2. 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.
  3. Remove them from the saute pan and set aside.
  4. In the same pan, add the tomatoes and the basil.
  5. Cook for a few minutes, until the tomatoes begin to break down.
  6. Return the fish to the pan, covering them with the sauce.
  7. Cover the pan, and cook at a low simmer for 4-5 minutes until they are done.
  8. Serve!

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