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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.