Swordfish Steaks with Tomato Basil Sauce
Elevate your seafood dining experience with these succulent Swordfish Steaks with Tomato Basil Sauce—a dish that beautifully balances bold flavors and vibrant colors. Featuring tender, golden-seared swordfish steaks paired with a rustic tomato basil sauce, this recipe is a feast for both the eyes and the palate. Juicy cherry tomatoes, aromatic garlic, and fresh basil create a rich, tangy sauce, enhanced by a splash of white wine and balsamic vinegar. The final touch of butter adds luxurious creaminess, complementing the meaty texture of the swordfish. Ready in just 30 minutes, this crowd-pleasing seafood dish is perfect for weeknight dinners or special occasions. Serve it alongside crusty bread or a light salad for a complete, Mediterranean-inspired meal. Keywords: Swordfish steak recipe, tomato basil sauce, seafood dinner ideas.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) swordfish steaks
- 4 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 cups (halved) cherry tomatoes
- 3 cloves (minced) garlic
- 0.5 cup white wine
- 1 tablespoon balsamic vinegar
- 0.5 cup (chopped) fresh basil
- 1 tablespoon butter
Instructions
Pat the swordfish steaks dry with paper towels and season both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Place the swordfish steaks in the skillet and sear for 3-4 minutes on each side, or until golden brown and just cooked through. Remove the steaks from the skillet and cover loosely with foil to keep warm.
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Add the halved cherry tomatoes to the skillet and sauté for 5 minutes, stirring occasionally, until they start to soften and release their juices.
Pour in the white wine and balsamic vinegar, stirring to combine. Let the mixture simmer for 2-3 minutes to reduce slightly.
Stir in the chopped basil and butter, allowing the butter to melt and the basil to wilt. Season the sauce with the remaining 0.5 teaspoon of salt, or to taste.
Return the swordfish steaks to the skillet, spooning the tomato basil sauce over the top. Cook for 1-2 minutes to heat the steaks through.
Serve immediately, garnished with additional fresh basil, if desired.
Nutrition Facts
Calories |
1965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.2 g | 150% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 4257 mg | 185% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 11.5 g | ||
| Protein | 167.1 g | 334% | |
| Vitamin D | 136.1 mcg | 681% | |
| Calcium | 118 mg | 9% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 3964 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
