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Swordfish with Fennel and Tomatoes

 Swordfish with Fennel and Tomatoes
Step aside, marinara. There’s a new sauce in town, and it’s blissfully fresh with fennel and basil. TV-inspired and husband-adored, it would be a crime not to share this one. —Laurel Dalzell, Manteca, California
4 ServingsPrep/Total Time: 25 min.


  • 1 medium onion, halved and thinly sliced
  • 1 fennel bulb, halved and thinly sliced
  • 3 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 can (28 ounces) whole tomatoes, drained
  • 2 tablespoons chicken broth
  • 2 tablespoons white wine
  • 3/4 teaspoon pepper
  • 1/2 teaspoon kosher salt
  • 1/2 cup loosely packed basil leaves, thinly sliced
  • 1 tablespoon butter
  • FISH:
  • 4 swordfish steaks (8 ounces each)
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper


  • In a large skillet, saute onion and fennel in oil until tender. Add
  • garlic; cook 1 minute longer. Stir in the tomatoes, broth, wine,
  • pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered,
  • for 5 minutes. Stir in basil and butter. Remove from the heat and
  • set aside.
  • Brush steaks with oil; sprinkle with salt and pepper. Using

2 of 2

Swordfish with Fennel and Tomatoes (continued)

Directions (continued)

  • long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Grill swordfish, covered, over
  • medium-hot heat or broil 4 in. from the heat for 5-7 minutes on each
  • side or until fish just turns opaque. Serve with tomato mixture.
  • Yield: 4 servings.
Nutritional Facts: 1 steak with 2/3 cup tomato mixture equals 512 calories, 28 g fat (6 g saturated fat), 90 mg cholesterol, 1,225 mg sodium, 17 g carbohydrate, 5 g fiber, 45 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.