Braised Swordfish with Tomato and Basil Recipe

Serves/Makes: 4 servings


  • 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.


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


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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