Swordfish with tomatoes, carrots, and celery.
We enjoyed a wonderfully pleasant long weekend and last night’s 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 sweet flavor.
Mashed potatoes are a great alternative to pasta.
I used white wine, but any wine will be just fine.
If you enjoy this delicious swordfish with tomatoes, carrots and celery recipe, look at my other recipes.
Swordfish with Tomatoes, Carrots and Celery
- 6 ounces swordfish 4 6 ounces fillets swordfish
- 2 carrots 2 thinly sliced carrots
- 2 celery 2 thinly sliced celery
- 0.5 yellow onion 1/2 thinly sliced yellow onion
- 1 ounce tomato sauce 1 8 ounces can chopped tomato sauce
- 2 tbsps flat-leaf parsley 2 tablespoons chopped fresh flat-leaf parsley
- 2 tbsps unsalted butter 2 tablespoons unsalted butter
- 1 tbsp olive oil 1 tablespoon olive oil
- 1 cup white wine 1 cup white wine
- 0.5 cup sodium free chicken stock 1/2 cup sodium free chicken stock
- 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.
- Turn the fillets once during the cooking process.
- Serve hot with sauce over the fish.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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