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Swordfish Alla Ghiotta
5 min prep time
25 min cook time
4servings
Recipe by
Amy Riolo
Source
The Mediterranean Diabetes Cookbook, 2nd Edition
Photo by
Renee Comet
How to Make Swordfish Alla Ghiotta
Since swordfish is not always stocked in American supermarkets, it’s a good idea to call ahead to find out when a shipment will be arriving and place an order. Pumpkin swordfish, tuna, haddock, and cod can all be substituted for swordfish when making this recipe. The swordfish also tastes great grilled with the sauce spooned over the top.
Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.
5 min prep time
25 min cook time
4servings
1 fillet
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Step-By-Step Instructions:
- Heat olive oil in a large skillet over medium heat. Add celery and sauté until tender, approximately 5 minutes, stirring occasionally. Add garlic and cook until it releases its aroma, but do not let garlic turn brown.
- Stir in chopped tomatoes, basil, salt, pepper, crushed red pepper, capers, and olives. Mix well to combine, and cover. Reduce heat to low and simmer for 5 minutes.
- Carefully remove lid from tomato sauce and add swordfish fillets into simmering sauce. Cover and cook for 10–15 minutes or until fish is cooked through.
- Transfer fish to a serving platter, top with sauce, and serve.
Nutrition facts
4 Servings
-
Serving Size
1 fillet
- Amount per serving Calories 210
-
Total Fat
9g
- Saturated Fat 1.9g
- Trans Fats 0g
- Cholesterol 45mg
- Sodium 450mg
-
Total Carbohydrate
8g
- Dietary Fiber 3g
- Total Sugars 5g
- Added Sugars 0g
- Protein 24g
- Potassium 890mg
- Phosphorous 350mg
Ingredients
olive oil
1 tbsp
celery (diced)
2 stalks
garlic (minced)
2 clove
boxed no-salt-added chopped tomatoes, or canned petite diced tomatoes
2 cup
freshly chopped basil
3 tbsp
salt
1/8 tsp
black pepper
1/8 tsp
crushed red pepper flakes
1 pinch
capers (rinsed and well drained)
2 tbsp
green olives (rinsed, drained, pitted, and roughly chopped)
1/4 cup
boneless swordfish
4 (4 oz) fillets
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