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swordfish with tomatoes & olives

Fish.  Many people are afraid of cooking any type of fish because there is a tendency to overcook it.  To this I say do not be afraid!

The key is to check the fish while in the oven, grill or pan, and remove just before you think it is done – looking for the fish to be slightly opaque and flaky.

Fresh fish is a wonderful main course and makes a meal that tastes great without feeling too heavy or overwhelming.  This recipe is delicious because the tomato and olive sauce creates a rich, hearty flavor that is very satisfying.

The tomato sauce can be prepared a day or two in advance to make your life a bit easier.   And the final cooking time for fish is only about 12 minutes.

The recipe can be made with any type of meatier white fish – sea bass, cod or even a branzino filet.

swordfish with tomatoes & olives

Fish.  Many people are afraid of cooking any type of fish because there is a tendency to overcook it.  To this I say do not be afraid!

The key is to check the fish while in the oven, grill or pan, and remove just before you think it is done – looking for the fish to be slightly opaque and flaky.

Fresh fish is a wonderful main course and makes a meal that tastes great without feeling too heavy or overwhelming.  This recipe is delicious because the tomato and olive sauce creates a rich, hearty flavor that is very satisfying.

The tomato sauce can be prepared a day or two in advance to make your life a bit easier.   And the final cooking time for fish is only about 12 minutes.

The recipe can be made with any type of meatier white fish – sea bass, cod or even a branzino filet.

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Ingredients

Recipe serves: 8
fish
8 pieces of swordfish, or any white fish
salt, to season
pepper, to season
sauce
1 pound fresh cherry tomatoes, cut in half
16 ounces canned tomatoes
3 cloves garlic, finely chopped
1 chicken bouillon cube
4 leaves fresh basil
1/4 cup red wine
olive oil, to coat pan to cook garlic
salt, to taste
1 tablespoon butter, to finish off sauce at end
1 cup black olives, pitted
optional: few leaves of fresh basil for decoration
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thoughts&stories

Outside of the summer and early fall, I find most tomatoes are truly flavorless.  But during the summer season, this recipe could be made with 2 pounds fresh tomatoes and not any of the canned.

Easy and delicious provided you find those great tasting tomatoes!

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swordfish with tomatoes & olives
  • time
    1 hour
  • serves
    8
  • skill level
    Easy

Ingredients

  • fish

  • sauce

Directions

1
Done

Fish

Season each filet on both sides with salt and ground pepper

2
Done

Sauce

In a large saucepan over low heat, add olive oil and fresh tomatoes. Cook for 4-5 minutes and then add the garlic.

3
Done

Cook another 3-4 minutes, mix in the canned tomatoes and basil leaves, cook for 5 minutes.

4
Done

Add the chicken bouillon cube and wine. Mix together well.

5
Done

Simmer for 45 minutes, then season with salt and add the butter (just gives it a nice flavor).

6
Done

When ready to cook with fish, add the olives.

7
Done

To finish

Preheat oven to 425F (220C).

8
Done

In a large baking dish, or two small ones, add a few large ladles of hot tomato sauce, layer fish on sauce in a single layer.

9
Done

Ladle the rest of the sauce and olives onto the fish.

10
Done

Cook for 10 minutes, check to see if done - fish will be bright white and should be moist and flaky.

11
Done

If not done, cook for another 1-2 minutes.

12
Done

Dish out into a large platter, sprinkle with fresh basil and serve.