Back to Swordfish with Fennel and Tomatoes

Print Options


Card Sizes

Swordfish with Fennel and Tomatoes Recipe

Swordfish with Fennel and Tomatoes Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


  • 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


  • 1. 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.
  • 2. Brush steaks with oil; sprinkle with salt and pepper. Using 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: 512 calories, 28g fat (6g saturated fat), 90mg cholesterol, 1225mg sodium, 17g carbohydrate (7g sugars, 5g fiber), 45g protein.

Reviews for Swordfish with Fennel and Tomatoes

Loading Image

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.