Swordfish With Tomatoes
Published June 9, 2025
Kelly Marshall for The New York Times. Food Stylist: Rebecca Jurkevich.
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound swordfish, cut into three or four pieces
Salt and black pepper
¼ cup olive oil
½ yellow onion, diced
2 garlic cloves, minced
1 teaspoon anchovy paste or 2 anchovies, mashed to a paste
¼ teaspoon crushed red pepper
½ cup white wine, sparkling wine or rosé
1½ cups cherry tomatoes, halved
1 (15-ounce) can tomato purée
1 cup vegetable or chicken stock
1 cup pitted olives, halved
1 tablespoon capers, drained
Torn fresh basil leaves (optional), for topping
Nutritional analysis per serving (2 to 4 servings)
20 grams carbs; 77 milligrams cholesterol; 434 calories; 16 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 26 grams fat; 4 grams fiber; 1032 milligrams sodium; 27 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat the fish pieces dry with a paper towel, then lightly season on both sides with salt and black pepper.
- Step 2
Heat oil over medium-high in a large fry pan, preferably one with a lid. Sear the fish on each side for about a minute, until the surfaces are light brown. Lift the fish out with a spatula and rest in a dish that will hold its juices.
- Step 3
Lower the heat to medium-low and add the onion. Cook for 2 to 3 minutes, stirring regularly. Add the garlic, anchovy paste and crushed red pepper and cook for 2 to 4 more minutes, stirring regularly, until the onion is translucent.
- Step 4
Increase the heat to medium. Add wine and cherry tomatoes and cook for 4 to 6 minutes, stirring regularly, until the tomatoes start to break down.
- Step 5
Add tomato purée, stock, olives and capers. Bring the sauce to a gurgle over medium-high while stirring, then reduce the heat to simmer for about 5 minutes, until the sauce thickens.
- Step 6
Nestle the swordfish in the sauce, spooning the sauce over the pieces. Cover and cook for 5 minutes, until the center of the fish is light pink. (Insert a paring knife to peek inside.) Season the sauce to taste with salt and pepper.
- Step 7
Scatter torn basil (if using) over the fish and sauce. Serve in shallow bowls with toast on the side, or over grits and polenta.
Private Notes
Comments
I made this with cod fish as I am not a fan of swordfish. Used only half a cup of pitted Kalamata olives and had no wine which wasn't missed. This recipe is exceptional. I am sure any white fish can be substituted. Next time I will try it with halibut. Thanks Brett!!!!
@Anna NYC, Yes, any white fish. It's essentially a typical Sicilian fish dish (I don't think we ever had a title for it) and while I love it with swordfish, I've used cod/hake, halibut, sea bass, snapper. The only difference I make from this recipe is using either fresh Roma tomatoes in season, or a 28 oz can of whole San Marzano type, instead of the cherry tomatoes and puree.
This just taken off the Monterey Aquarium Seafood Watch site: "Swordfish rated green by Seafood Watch is the most environmentally sustainable because it comes from a healthy population, and the well-managed fishery has minimal to no impact on other marine life and habitats." Things have gotten better.
Grilled the swordfish (large pieces) instead of pan frying. I wanted more of a condiment than a soupy sauce so I omitted the puree and stock entirely. I toasted about a tablespoon of tomato paste in the pan with the onion mixture, adding a bit of water as needed while the tomatoes broke down. Followed the rest of the directions. Heated the grilled fish in the “sauce” at the end. Quite an impressive result!
The swordfish turned out juicy, tender yet cooked through, but the sauce was hardly worth the effort. A tomato sauce. Nothing more. Needs more character. Some spices perhaps.
Might sound weird, but I added about a tsp of finely grated orange rind at the end because I love the combination of orange and tomato. It was delicious!