Swordfish With Tomatoes

ByBrett Anderson

Published June 10, 2025

Swordfish With Tomatoes — Kelly Marshall for The New York Times. Food Stylist: Rebecca Jurkevich.

Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Rating: 5(216)
Comments: Read comments

This one-pan dinner, like the tomato-based seafood dishesputtanesca,cioppino and Louisiana-style court-bouillon, eats like a stew, with a sauce substantial enough to qualify as its own side. In fact, there’s enough sauce for you to add another ½ pound of fish without changing the amount of the other ingredients. Serve with crusty bread or thick-cut toast to sop up the sauce, or overgrits orpolenta.

Featured in:A Meal Just for the Guys, Except Mom Is Also Invited

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Ingredients

Yield:2 to 4 servings

1pound swordfish, cut into three or four pieces
Salt and black pepper
¼ cup olive oil
½ yellow onion, diced
2garlic cloves, minced
1teaspoon anchovy paste or 2 anchovies, mashed to a paste
¼ teaspoon crushed red pepper
½ cup white wine, sparkling wine or rosé
1½ cups cherry tomatoes, halved
1(15-ounce) can tomato purée
1cup vegetable or chicken stock
1cup pitted olives, halved
1tablespoon capers, drained
Torn fresh basil leaves (optional), for topping

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

434 calories; 26 grams fat; 5 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 20 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 27 grams protein; 1032 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Step 1
Pat the fish pieces dry with a paper towel, then lightly season on both sides with salt and black pepper.
Step 2
Heat oil over medium-high in a large fry pan, preferably one with a lid. Sear the fish on each side for about a minute, until the surfaces are light brown. Lift the fish out with a spatula and rest in a dish that will hold its juices.
Step 3
Lower the heat to medium-low and add the onion. Cook for 2 to 3 minutes, stirring regularly. Add the garlic, anchovy paste and crushed red pepper and cook for 2 to 4 more minutes, stirring regularly, until the onion is translucent.
Step 4
Increase the heat to medium. Add wine and cherry tomatoes and cook for 4 to 6 minutes, stirring regularly, until the tomatoes start to break down.
Step 5
Add tomato purée, stock, olives and capers. Bring the sauce to a gurgle over medium-high while stirring, then reduce the heat to simmer for about 5 minutes, until the sauce thickens.
Step 6
Nestle the swordfish in the sauce, spooning the sauce over the pieces. Cover and cook for 5 minutes, until the center of the fish is light pink. (Insert a paring knife to peek inside.) Season the sauce to taste with salt and pepper.
Step 7
Scatter torn basil (if using) over the fish and sauce. Serve in shallow bowls with toast on the side, or over grits and polenta.

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5 out of 5

216 user ratings

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Comments

Anna NYC8 months ago

I made this with cod fish as I am not a fan of swordfish. Used only half a cup of pitted Kalamata olives and had no wine which wasn't missed. This recipe is exceptional. I am sure any white fish can be substituted. Next time I will try it with halibut. Thanks Brett!!!!

maxie8 months ago

@Anna NYC, Yes, any white fish. It's essentially a typical Sicilian fish dish (I don't think we ever had a title for it) and while I love it with swordfish, I've used cod/hake, halibut, sea bass, snapper. The only difference I make from this recipe is using either fresh Roma tomatoes in season, or a 28 oz can of whole San Marzano type, instead of the cherry tomatoes and puree.

Curious George8 months ago

@Kevin Just skip it and enjoy the dish

Daniel Summers2 weeks ago

Tripled this recipe (big family!), but only doubled the amount of stock I used, and it turned out well.

Sharon3 weeks ago

Great recipe! I used wild cod, which sped up the cooking (done in around 30 minutes). We’re not fond of anchovies or capers, so left them out. Had a side of sautéed vegetables and baguette.It was a little more saucy than expected, so I plan to cut down on the broth or canned tomatoes. Next time, I might serve it over pasta. Definitely worth it!

Mary S.1 month ago

Made this last night as written with swordfish. Delicious! Had extra sauce, so I pan-seared bone-in, skin on chicken thighs then re-heated sauce with the cooked chicken. So yummy! Keeper!

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