Swordfish Siciliana
This fish is tasty and impressive enough to serve company. You can substitute tuna for swordfish. Serve with orzo tossed with chopped fresh basil and toasted pine nuts.
Recipe by Cooking Light October 2006
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08/01/2021
3 reviews in all this time? Travesty! Yes, I made a couple of insignificant changes...I don't believe in non-stick spray so used olive oil, I only had whole almonds so chopped them up (they softened with the first cooking), and I used real minced garlic instead of bottled. I also did double the sauce ingredients - great call from the other reviewer. It was so balanced - the salt from the olives and peppers with the sweet from the OJ and raisins. One of the best fish dishes I've ever made.
10/25/2017
I had never cooked swordfish before so this was a great introduction. I have made this twice in two weeks. It's very simple and the flavors are a great payoff. I had one nearly 1lb piece for two people, but doubled the amount of sauce listed in the ingredients - my husband and I like a lot of sauce and this sauce is incredible. We had fresh parsley already in the fridge, so we topped the whole thing with chopped parsley. This is now going in our recipe book for our cooking rotation. We love love love this dish.
04/21/2013
The sauce stuff is delicious! Grilled the fish and it was over cooked so the sauce helped a bunch.
02/18/2010
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