Mediterranean Swordfish

    1 hour 20 min

    A simple and utterly delicious fish supper. Swordfish steaks are baked with a sauce made with tomatoes, raisins, pine nuts, olives and capers.

    193 people made this

    Serves: 6 

    • 85g raisins
    • 5 tablespoons olive oil
    • 1 small onion, finely chopped
    • 1 clove garlic, finely chopped
    • 225g ripe tomatoes, diced
    • 10 green olives, pitted and finely chopped
    • 60g pine nuts
    • 4 tablespoons capers
    • 900g swordfish steaks
    • salt and pepper to taste

    Prep:15min  ›  Cook:35min  ›  Extra time:30min  ›  Ready in:1hr20min 

    1. Soak raisins in lukewarm water for 30 minutes. Drain and set aside. Preheat oven to 200 C / Gas 6.
    2. Heat oil in a large saucepan or frying pan over high heat. Saute onion and garlic until soft. Stir in raisins, tomatoes, olives, pine nuts and capers. Cover pan, reduce heat to medium and cook for 15 minutes.
    3. Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the sauce. Bake in preheated oven for 15 to 20 minutes, until steaks are firm.

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    Reviews in English (135)


    Really liked this. I made it for friends and everyone enjoyed it. I prepared the topping the day before which cut down on prep and gave me more time chatting! The only change I would make next time would be to cover with foil for maybe half the time as the raisins went a bit black.  -  13 Feb 2016


    This tastes as exotic as it sounds. Wonderful aromas fill the house with all these great ingredients. Definately worth a try if you are in the mood for something different. A very elegant and colorful meal for a special occasion. Goes good with polenta (either creamy or fried).  -  21 Sep 2000  (Review from Allrecipes US | Canada)


    TO DIE FOR!!!! This is the BEST recipe I've gotten from the internet and the best baked swordfish, or any fish, I've eaten! It is truly an authentic Italian recipe, even better than what I've enjoyed there over the years. I followed the recipe exactly except for using golden rasins and tripling the garlic, to suit my taste. I can't wait to make this for friends. Buon Appetitto!  -  21 Feb 2003  (Review from Allrecipes US | Canada)