How to cook Braised Swordfish with Tomato and Basil
- 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
- 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.
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
Preparation Method: Poached/Simmered