Prep 5 mins
Cook 20 mins
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.
- 2 swordfish steaks
- 14.79 ml olive oil
- salt and pepper
- 1 large ripe tomatoes, chopped
- 2.46 ml dried basil
- 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.
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.