Mediterranean Swordfish

Southern Living
Mediterranean SwordfishRecipe
Grouper makes a terrific substitute, but it will cook more quickly than swordfish. Check to see if it flakes with a fork after 15 to 20 minutes.
Makes 4 servings


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1 medium onion, chopped
2 teaspoons olive oil
1 garlic clove, minced
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 cup dry white wine or chicken broth
1/4 cup chopped pimiento-stuffed olives
1 tablespoon small capers, drained
4 (8-ounce) swordfish steaks (about 3/4 to 1 inch thick)
2 plum tomatoes, seeded and diced
1/4 cup chopped fresh parsley


Sauté onion in hot oil in an ovenproof skillet or pan over medium heat 3 minutes or until tender. Add garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; sauté 1 minute. Reduce heat to low; stir in wine, olives, and capers.

Sprinkle fish evenly with remaining salt and pepper. Place fish over onion mixture.

Bake, covered, at 400° for 26 minutes or until fish flakes with a fork. Sprinkle with diced tomatoes and parsley.

Created date

September 2002

Nutritional Information

Calories 247
Caloriesfromfat 35 %
Fat 9.6 g
Satfat 2.2 g
Monofat 4.9 g
Polyfat 1.8 g
Protein 32 g
Carbohydrate 5.9 g
Fiber 1.5 g
Cholesterol 60 mg
Iron 1.9 mg
Sodium 665 mg
Calcium 32 mg