Swordfish with Tomatoes and Capers

Ellen Whiteman

Swordfish with Tomatoes and Capers is a savory and easy Mediterranean dish that is perfect for pescatarians. It features swordfish fillets cooked with chopped yellow onion, chopped fennel, minced garlic, canned plum tomatoes, kosher salt, freshly ground black pepper, chicken stock, good dry white wine, chopped fresh basil leaves, capers, unsalted butter, and fresh basil leaves. This dish is bursting with flavors and is a great option for seafood lovers. It is a popular dish in Mediterranean and Italian cuisine.

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🐟 Pescatarian

30 mins

10 mins

Nutritional Value



Total: 14Serves: 4
1 cup chopped yellow onion

(1 onion)

1 cup chopped fennel

(1 bulb)

3 tablespoon good olive oil
1 teaspoon minced garlic
28 ounce canned plum tomatoes


1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoon chicken stock
2 tablespoon good dry white wine
1/2 cup chopped fresh basil leaves
2 tablespoon capers


1 tablespoon unsalted butter
4 1-inch-thick swordfish fillets
fresh basil leaves


Step 1 : Sauce Preparation

Cook the onions and fennel in the oil in a large sauté pan on medium-low heat for 10 minutes, until the vegetables are soft.

Step 2 : Sauce Preparation

Add the garlic and cook for 30 seconds.

Step 3 : Sauce Preparation

Add the drained tomatoes, smashing them in the pan with a fork, plus the salt and pepper. Simmer on low heat for 15 minutes.

Step 4 : Sauce Preparation

Add the chicken stock and white wine and simmer for 10 more minutes to reduce the liquid. Add the basil, capers, and butter and cook for 1 minute more.

Step 5 : Grilling Swordfish

Prepare a grill with hot coals. Brush the swordfish with olive oil, and sprinkle with salt and pepper. Grill on high heat for 5 minutes on each side until the center is no longer raw. Do not overcook.

Step 6 : Plating

Place the sauce on the bottom of a plate, arrange the swordfish on top, and garnish with basil leaves. Serve hot or at room temperature.

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