Swordfish with Tomatoes, Carrots and Celery

  • 35 mins total
  • 10 mins prep
  • 25 mins cook
  • serves 4 
Advertisement

IntroductionSkip To The Recipe

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.

Giangi's Kitchen Signature

 

Nutrition Facts
Swordfish with Tomatoes, Carrots and Celery
Amount Per Serving
Calories 215 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 43mg 14%
Sodium 114mg 5%
Potassium 424mg 12%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 9g 18%
Vitamin A 112.2%
Vitamin C 8%
Calcium 2.9%
Iron 3.4%
* Percent Daily Values are based on a 2000 calorie diet.
Close Modal

Swordfish with Tomatoes, Carrots and Celery

  • 35 mins total
  • 10 mins prep
  • 25 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

Log In or Register to view and edit your grocery lists.

  • 4 6 ounces 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

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.

Advertisement
Advertisement

Get More Savings

Save money on groceries with FREE Printable coupons
Plus

Online Coupons and Savings from My Favorite Stores and Brands.

Find Offers
Advertisement

Leave a Reply

Your email address will not be published. Required fields are marked *

Advertisement