Ingredients Jump to Instructions ↓

  1. 8 cups 1896ml Basic Tomato Sauce - (see recipe)

  2. 2 tablespoons 30ml Capers - drained from brine

  3. 3 tablespoons 45ml Pine nuts

  4. 2 tablespoons 30ml Currants

  5. 2 tablespoons 30ml Small black olives - pits removed

  6. 1/2 teaspoon 2 1/2ml Finely-minced hot chilis (serrano)

  7. 1 cup 237ml Dry white wine

  8. 4 Swordfish steaks,

  9. 1" thk - (6 oz ea) - skin removed Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a 2-quart sauce pan stir Basic Tomato Sauce, capers, pine nuts, currants, olives, hot chilis and wine together and bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat and pour half the sauce into a shallow casserole, just large enough to hold the fish and sauce, about 9- by 12- by 2-inch. Season swordfish steaks with salt and pepper and place on top of sauce in casserole. Pour the remaining sauce around the fish spooning a tablespoonful over each steak. Place in the preheated oven and bake 12 to 15 minutes uncovered. Remove from oven and serve immediately. Swordfish should be served moist not dry, but cooked through. Swordfish is not recommended to be eaten rare like tuna or salmon. This recipe yields 4 servings.


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