Swordfish Alla Ghiotta

Swordfish Alla Ghiotta
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Mediterranean Diabetes Cookbook, 2nd Edition. Recipe Credit: . Photo Credit: Renee Comet.

Since swordfish is not always stocked in American supermarkets, it’s a good idea to call ahead to find out when a shipment will be arriving and place an order. Pumpkin swordfish, tuna, haddock, and cod can all be substituted for swordfish when making this recipe. The swordfish also tastes great grilled with the sauce spooned over the top.

Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.


  • Prep time
    5 min
  • Cook time
    25 min
  • Servings
    4 Servings
  • Serving size
    1 fillet
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 fillet
  • Amount per serving Calories 210

  • Total Fat 9g
    • Saturated Fat 1.9g
    • Trans Fat 0g
  • Cholesterol 45mg
  • Sodium 450mg
  • Total Carbohydrate 8g
    • Dietary Fiber 3g
    • Total Sugars 5g
  • Protein 24g
  • Potassium 890mg
  • Phosphorus 350mg

Choices/Exchanges: 2 Nonstarchy vegetable, 3 Lean protein, 1 Fat



  • olive oil
    1 tbsp
  • celery (diced)
    2 stalks
  • garlic (minced)
    2 clove
  • boxed no-salt-added chopped tomatoes, or canned petite diced tomatoes
    2 cup
  • freshly chopped basil
    3 tbsp
  • salt
    1/8 tsp
  • black pepper
    1/8 tsp
  • crushed red pepper flakes
    1 pinch
  • capers (rinsed and well drained)
    2 tbsp
  • green olives (rinsed, drained, pitted, and roughly chopped)
    1/4 cup
  • boneless swordfish
    4 (4 oz) fillets


  1. Heat olive oil in a large skillet over medium heat. Add celery and sauté until tender, approximately 5 minutes, stirring occasionally. Add garlic and cook until it releases its aroma, but do not let garlic turn brown.

  2. Stir in chopped tomatoes, basil, salt, pepper, crushed red pepper, capers, and olives. Mix well to combine, and cover. Reduce heat to low and simmer for 5 minutes.

  3. Carefully remove lid from tomato sauce and add swordfish fillets into simmering sauce. Cover and cook for 10–15 minutes or until fish is cooked through.

  4. Transfer fish to a serving platter, top with sauce, and serve.