Swordfish with Tomatoes, Carrots and Celery

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: 4

Author: Giangi Townsend

Ingredients

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

Instructions

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.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.