Braised Swordfish with Tomato and Basil Recipe

Serves/Makes: 4 servings

Ingredients:

  • 4 swordfish fillets, about 6 ounces each and about 1 inch thick
  • 2 tablespoons olive oil
  • 1/2 cup chopped fresh basil
  • 1/3 cup minced onion
  • 1 garlic clove, minced
  • 1/3 cup dry white wine
  • 1/3 cup canned low-salt chicken broth
  • 1 cup canned ready-cut tomatoes, with juices
  • 2 tablespoons whipping cream
  • Basil sprigs, optional
How to cook Braised Swordfish with Tomato and Basil:
  • Heat oil in heavy skillet over medium-high heat. Season the swordfish fillets with salt and pepper.
  • Cook until beginning to turn golden, about 1 minute per side. Reduce heat to low. Sprinkle chopped basil, onion and garlic over fish.
  • Cover skillet tightly with foil, then lid. Braise until fish is just cooked through, about 8 minutes. Carefully transfer the swordfish fillets to platter and cover.
  • Increase heat to high. Add wine to skillet and boil until reduced to 1 tablespoon, about 3 minutes.
  • Mix in broth and boil until mixture is reduced by half, about 2 minutes. Stir in tomatoes. Cook until sauce thickens. Stir in cream. Season with salt and pepper.
  • Spoon the tomato and basil sauce over fish. Garnish the Braised Swordfish with fresh basil sprigs, if desired.

Note:

The Braised Swordfish with Tomato and Basil recipe easy to cook and so good!

Tip:

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 Braised Swordfish with Tomato and Basil serves/makes: 4 servings

The Braised Swordfish with Tomato and Basil recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Swordfish (more Swordfish recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)

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