Swordfish With Tomatoes

Ingredients

• 1 lb swordfish (cut into three or four pieces)
• salt (to taste)
• black pepper (to taste)
• 0.25 cup olive oil
• 0.5 yellow onion (diced)
• 2 garlic cloves (minced)
• 1 tsp anchovy paste (or 2 anchovies, mashed to a paste)
• 0.25 tsp crushed red pepper
• 0.5 cup white wine (sparkling wine or rosé also work)
• 1.5 cup cherry tomatoes (halved)
• 15 oz tomato purée (1 can)
• 1 cup vegetable or chicken stock
• 1 cup pitted olives (halved)
• 1 tbsp capers (drained)
• fresh basil leaves (torn, for topping (optional))

Steps

1. 1

   Pat the fish pieces dry with a paper towel, then lightly season on both sides with salt and black pepper.

2. 2

   Heat oil over medium-high in a large fry pan, preferably one with a lid.

3. 3

   Sear the fish on each side for about a minute, until the surfaces are light brown.

4. 4

   Lift the fish out with a spatula and rest in a dish that will hold its juices.

5. 5

   Lower the heat to medium-low and add the onion. Cook for 2 to 3 minutes, stirring regularly.

6. 6

   Add the garlic, anchovy paste and crushed red pepper and cook for 2 to 4 more minutes, stirring regularly, until the onion is translucent.

7. 7

   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.

8. 8

   Add tomato purée, stock, olives and capers.

9. 9

   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.

10. 10

    Nestle the swordfish in the sauce, spooning the sauce over the pieces.

11. 11

    Cover and cook for 5 minutes, until the center of the fish is light pink. (Insert a paring knife to peek inside.)

12. 12

    Season the sauce to taste with salt and pepper.

13. 13

    Scatter torn basil (if using) over the fish and sauce. Serve in shallow bowls with toast on the side, or over grits and polenta.

Notes

There is enough sauce in this recipe to accommodate an additional 1/2 pound of fish without adjusting other ingredients. Any firm white fish like cod, halibut, sea bass, or snapper can be substituted for swordfish.

Nutrition per serving

• main
• seafood
• one-pan
• stew
• swordfish
• dinner
• mediterranean