Swordfish Alla Ghiotta
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.
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- Prep time
- 5 min
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- Cook time
- 25 min
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- Servings
- 4 Servings
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- Serving size
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1 fillet
Ingredients
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olive oil
- 1 tbsp
- 1 tbsp
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celery (diced)
- 2 stalks
- 2 stalks
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garlic (minced)
- 2 clove
- 2 clove
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boxed no-salt-added chopped tomatoes, or canned petite diced tomatoes
- 2 cup
- 2 cup
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freshly chopped basil
- 3 tbsp
- 3 tbsp
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salt
- 1/8 tsp
- 1/8 tsp
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black pepper
- 1/8 tsp
- 1/8 tsp
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crushed red pepper flakes
- 1 pinch
- 1 ml
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capers (rinsed and well drained)
- 2 tbsp
- 2 tbsp
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green olives (rinsed, drained, pitted, and roughly chopped)
- 1/4 cup
- 1/4 cup
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boneless swordfish
- 4 (4 oz) fillets
- 4 (4 oz) fillets
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Directions
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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.
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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.
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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.
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Transfer fish to a serving platter, top with sauce, and serve.