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Swordfish with tomatoes and capers

Prep Time:


Cook Time:


4 Servings


About the Recipe


  • 1 medium onion, chopped

  • 1 bulb fennel, sliced

  • 3 tbsp good quality olive oil, plus extra for brushing fish

  • 1 large garlic clove, crushed

  • 800g tinned plum tomatoes, drained

  • Salt

  • Freshly ground black pepper

  • 2 tbsp chicken stock

  • 2 tbsp good dry white wine

  • Small handful fresh basil leaves, chopped, plus extra for garnish

  • 2 tbsp capers, drained

  • 15g unsalted butter

  • 4 (2.5cm thick) swordfish fillets (about 1.35kg)


Step 1

For the sauce, cook the onions and fennel in the oil in a large saute pan on medium-low heat for 10 minutes, until the vegetables are soft. Add the garlic and cook for 30 seconds.

Step 2

Add the drained tomatoes, smashing them in the pan with a fork, plus 1/4 tsp salt and pepper. Simmer on low heat for 15 minutes. Add the chicken stock and white wine and simmer for 10 more minutes to reduce the liquid.

Step 3

Add the basil, capers, and butter and cook for 1 minute more. Set aside, but keep warm.

Step 4

Prepare a griddle with hot coals. Brush the swordfish with olive oil, and sprinkle with salt and pepper. Grill on high heat for 5 minutes on each side until the centre is no longer raw. Do not overcook

Step 5

Place the tomato sauce on the bottom of a plate, arrange the swordfish on top, and garnish with basil leaves. Serve hot or at room temperature.


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