Mediterranean Swordfish. Grouper makes a terrific substitute, but it will cook more quickly than swordfish. Swordfish is a mild-tasting white fish with a meaty and firm texture. It's found in Atlantic, Pacific and Mediterranean waters.

A simple and utterly delicious fish supper. Swordfish steaks are baked with a sauce made with tomatoes, raisins, pine nuts, olives and capers. That is this Mediterranean Swordfish recipe for me. You can have Mediterranean Swordfish using 11 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Mediterranean Swordfish

Prepare 2 of swordfish steaks 3/4” thick (8-10 oz. each).
It's 1/2 cup of olive oil, divided.
You need Dash of salt, pepper, and thyme.
You need 1 cup of fennel bulb, chopped.
It's 1 of medium onion, sliced, 2” pieces.
Prepare 1 of garlic clove, peeled and smashed.
Prepare 1 can (14.5 oz.) of chopped tomatoes, juices drained.
You need 1 can (6 oz.) of black pitted olives, drained, halved.
You need 1 tbs. of capers, drained (optional).
You need Dash of tarragon, coriander, & oregano.
Prepare 2 tbs. of fresh basil leaves, cut or snipped into thin threads.

If I can squeeze in an extra few days of vacation, I like to stop through Europe on the way back to the States. Garnish with arugula, cherry tomatoes, and reserved fennel tops. Season swordfish generously with salt and pepper. Sauté until browned on both sides.

Mediterranean Swordfish instructions

Preheat an outdoor grill to medium – high heat..
Place the swordfish steaks on a plate and drizzle with olive oil. Season the steaks and place in the refrigerator for 15 minutes..
In a large frying pan (with a lid), heat the olive oil and sauté the fennel and onion on medium heat until soft. Add garlic and heat for 30 seconds..
Add the tomatoes, black olives, capers, and herbs. Reduce the heat and simmer..
Place the swordfish steaks on the well-oiled grill grates and sear for 2 minutes per side..
Remove from the grill and add the steaks to the pan on the stove and cover. Simmer this for 15 minutes per side..
Swordfish steaks are done when you can slightly flake with a fork or internal temp is ~125˚..
Carefully transfer the steaks (using a spatula) directly to serving plates on top of a bed of rice. Add the pan ingredients on top and serve with a side of sauté garlic flavored green vegetables..

Pat swordfish dry with paper towels. Females are larger than males, and Pacific swordfish reach a greater size than northwest Atlantic and Mediterranean swordfish. Swordfish, with its firm, lean flesh, is an ideal candidate for grilling. It's not as forgiving as some fatty fish, like tuna and black sea bass, so proceed with caution. If you remove the fish from the fire when the center is still slightly pink, by the time it gets to the table it should be cooked through.