Baked Swordfish with Red Cabbage Recipe

Serves/Makes: 4


  • 4 swordfish steaks (about 6 ounces each)
  • 8 cups finely shredded red cabbage
  • 1/4 cup minced shallots
  • 2 tablespoons minced garlic
  • 1 tablespoon ground juniper berry (may substitute caraway or fennel seed)
  • 1 teaspoon thyme
  • 2 tablespoons oil
  • 3/4 cup red wine
  • 2 tablespoons cornstarch
How to cook Baked Swordfish with Red Cabbage:
  • Season the fish with salt and pepper, sear in a hot pan and place in a glass-baking dish.
  • Saute the shallots and garlic in the oil and add the cabbage, juniper, thyme and wine.
  • Cook, covered, until the cabbage is tender, stirring often. The cabbage may release a lot of liquid. If there is too much liquid, continue to cook until it reduces, or pour some off. If it is a bit dry, add water.
  • Add salt and pepper to taste. Stir a bit of water into the cornstarch and add to dish to thicken.
  • Pour over the swordfish and cover. Bake at 400°F for 20 minutes.
  • Serve with roasted Yukon Gold potatoes.


The Baked Swordfish with Red Cabbage recipe is delicious, simple, and really easy to cook.


If desired, use Halibut, Tuna, Mahi-Mahi, Sea Bass, Orange Roughy, Tilapia, and etc. (preferably a firm, white fish), instead of Swordfish.

This recipe for Baked Swordfish with Red Cabbage serves/makes: 4

The Baked Swordfish with Red Cabbage recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Swordfish (more Swordfish recipes)
Preparation Method: Baked (more Baked recipes)

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