Swordfish is a great fish for cutting into thick steaks, the only drawback being its tendency to dry out during cooking. In this recipe, inspired by one originating up the coast in neighboring Portugal, the steaks roast in the oven along with a rich sauce of onion, tomato, anchovy and olive oil. If swordfish isn’t available, thick fillets of cod or sea bass will do fine.
Swordfish Steaks with Tomatoes and Anchovies
Ingredients
- 5 Tbs. (80 ml) olive oil, plus more for greasing
- 6 swordfish steaks, about 7 oz. (220 g) each
- Fine sea salt and freshly ground black pepper
- 1 yellow onion, chopped
- 2 cups (12 oz./375 g) peeled, seeded and chopped plum tomatoes
- 1 Tbs. finely minced anchovy fillets
- 2 Tbs. tomato paste dissolved in 1/4 cup (60 ml) dry white wine
- 20 black olives, pitted and coarsely chopped
- 1/4 cup (1/3 oz./10 g) chopped fresh flat-leaf parsley, plus more for garnish
- Lemon wedges for serving
Directions
1. Preheat an oven to 400°F (200°C). Oil a baking dish large enough to hold the fish steaks in a single layer.
2. Sprinkle the fish with salt and pepper. In a large fry pan over medium heat, warm the olive oil over medium heat. Add the onion and sauté until tender, about 8 minutes. Add the tomatoes, anchovies, tomato paste mixture, olives and parsley and simmer until thickened, about 5 minutes.
3. Place the fish steaks in the prepared baking dish. Spoon the tomato sauce over the fish. Roast until the fish is opaque throughout, about 15 minutes.
4. Remove from the oven and sprinkle with parsley. Serve at once directly from the dish, accompanied with lemon wedges. Serves 6.
Find more than 100 recipes for the simple, unassuming and satisfying food of the Spanish countryside in Rustic Spanish, by Paul Richardson.
Based on 9 Review(s)
3 comments
I never heard this recipe but it sounds good.
L
This recipe is a magnificent start to a truly wonderful dish. While I love swordfish, I find it dries out quickly. I also love any tomato-based sauce/stew. My husband is Ghanaian and I have had the opportunity to learn quite a bit about his culture and their culinary ways.
I’ve taken this recipe and incorporated some Ghanaian influence, as well as some aspects of my own culinary experiences.
In addition to the original recipe, I doubled the amount of anchovies. I added minced garlic to the onions shortly before the onions became soft. I also substituted with Himalayan salt, and after the tomatoes were added I incorporated an addition of red pepper flakes, 2 bay leaves, smoked paprika, basil, and applewood smoke flavoring.
I marinated the swordfish with Trader Joe’s 21 Seasoning Salute song with applewood smoke flavoring and Himalayan salt.
I served this meaty, flavorful fish and this deep, rich sauce over steamed jasmine rice covered by a bit of seasoned sautéed spinach and onions and a garnish of lemon, as recommended by the original recipe.