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Epicurious
Gourmet

Broiled Swordfish with Tomatoes, Anchovies, and Garlic

3.8

(4)

Recipe information

  • Yield

    Yield: 10 servings

Ingredients

2 1/4 pounds swordfish filet
1 tablespoon chopped shallots
1 1/2 teaspoons minced garlic
5 fluid ounces dry white wine
24 ounces tomato concasse
3/4 ounce anchovy fillets, minced
1 tablespoon olive oil
1 1/2 tablespoons basil chiffonade

Preparation

  1. Step 1

    1. Cut the swordfish into ten 3 1/2 ounce portions. Refrigerate until needed.

    Step 2

    2. Sweat the shallots and garlic in the wine until the shallots are translucent. Remove from the heat and stir in the tomatoes and anchovies.

    Step 3

    3. For each serving : Brush 1 portion of swordfish with 1/4 teaspoon of the oil and broil until golden brown and cooked through, about 6 minutes.

    Step 4

    4. While the swordfish is broiling, heat 3 ounces of the tomato mixture in a small saute pan. Remove from the heat and add about 1/2 teaspoon of the basil. Toss to combine. Serve with the swordfish.

    Step 5

    Any firm-fleshed fish suitable for broiling, such as halibut or tuna, may be substituted for the swordfish.

  2. Step 6

    Analysis per serving:

    Step 7

    Calories 160; total fat (g) 6; saturated fat (g) 1.5; cholesterol (mg) 40; sodium (mg) 170; total carbohydrate (g) 2; dietary fiber (g) 0; sugars (g) 1; protein (g) 21.

Techniques of Healthy Cooking
TagsMediterraneanSwordfishFishSeafoodAnchovyMainDinnerDairy FreeGluten FreeNut FreeBroilGourmet
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