We enjoyed a wonderfully pleasant long week-end and last night dinner was a request from my son. He wanted fish with tomatoes and fettuccine. What a mom to do but say: “Yes , of course”.
The following recipe is not as long as it may seem. The swordfish cooked with the tomatoes remained very tender and there was plenty of juice and sauce to serve with the fettuccine. The carrots and celery gave it a pleasant toward sweet flavor.
Mashed potatoes is a great alternative to the pasta.
I used white wine, but any wine will be just fine.
Swordfish with Tomatoes, Carrots and Celery
Amount Per Serving
Calories 215Calories from Fat 108
% Daily Value*
Saturated Fat 4g25%
Vitamin A 5610IU112%
Vitamin C 6.6mg8%
* Percent Daily Values are based on a 2000 calorie diet.
In a large, low side pan add the butter and oil and cook the onions, celery, carrots and parsley until tender. Add the wine, the chicken stock, cover, lower the heat to medium low and cook for 5 minutes.
Add the tomatoes and cook for another 15 minutes over medium high heat.
Dry the swordfish fillets and spread some light butter over the top and season with salt and pepper.
Place the swordfish over the tomatoes sauce and cook over medium high heat covered for another 5 to 8 minutes.