Swordfish with Tomato Basil and Lemon
Transport your taste buds to coastal bliss with this vibrant recipe for Swordfish with Tomato Basil and Lemon. Perfectly pan-seared swordfish steaks are topped with a delightful medley of cherry tomatoes, minced garlic, and freshly chopped basil, creating a sauce bursting with bright Mediterranean flavors. A hint of zesty lemon juice and zest infuses the dish with citrusy freshness, while optional white wine and red pepper flakes elevate the flavor profile. Quick and easy to prepare in under 35 minutes, this recipe is ideal for weeknight dinners or impressing guests with its elegant simplicity. Pair with steamed vegetables, fluffy rice, or a crisp green salad for a balanced, restaurant-worthy meal that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 4 pieces swordfish steaks
- 3 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 0.5 cups fresh basil leaves, chopped
- 1 whole lemon, zested and juiced
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
- 0.25 cups white wine (optional)
Instructions
Season the swordfish steaks with kosher salt and black pepper on both sides. Set them aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
When the skillet is hot, add the swordfish steaks. Cook for 3-4 minutes per side, until they develop a golden crust and are just cooked through. Remove the steaks from the skillet and transfer to a plate. Cover with foil to keep warm.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil.
Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
Stir in the cherry tomatoes and cook for 3-5 minutes, until they begin to soften and release their juices.
Add the white wine (if using) and let it simmer for 2 minutes, reducing slightly.
Remove the skillet from heat and stir in the chopped basil, lemon zest, and lemon juice. Taste and adjust seasoning with additional salt and pepper, if needed. Add red pepper flakes for a slight kick, if desired.
Spoon the tomato basil sauce over the warm swordfish steaks and serve immediately.
Garnish with extra basil leaves or lemon wedges, if desired. Serve with a side of steamed vegetables, rice, or a light salad. Enjoy!
Nutrition Facts
Calories |
2175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.4 g | 143% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 667 mg | 222% | |
| Sodium | 1474 mg | 64% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 9.8 g | ||
| Protein | 235.0 g | 470% | |
| Vitamin D | 190.5 mcg | 952% | |
| Calcium | 235 mg | 18% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 5403 mg | 115% | |
*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.
