Swordfish with Tomatoes, Carrots and Celery - Giangi's Kitchen

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Swordfish with Tomatoes, Carrots and Celery

Published on October 9, 2012 | Fish


Swordfish with tomatoes, carrots and celery.

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.

Bon Appetit!!

servings: 4 prep time: 10 minutes cook time: 25 minutes


Amount Item Add to Grocery List
4 fillets swordfish
2 thinly sliced carrots
2 thinly sliced celery
1/2 thinly sliced yellow onion
1 8 ounces can chopped tomato sauce
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons unsalted butter
1 tablespoon olive oil
1 cup white wine
1/2 cup sodium free chicken stock
salt and pepper

Preparation Instructions

  1. 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.

  2. Add the tomatoes and cook for another 15 minutes over medium high heat.

  3. Dry the swordfish fillets and spread some light butter over the top and season with salt and pepper.

  4. Place the swordfish over the tomatoes sauce and cook over medium high heat covered for another 5 to 8 minutes.

  5. Turn the fillets once during the cooking process.

  6. Serve hot with sauce over the fish.

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