Swordfish with tomatoes and capers from The Barefoot Contessa Cookbook (page 136) by Ina Garten

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Notes about this recipe

  • Rlancto on April 25, 2026

    This was a simple and flavorful dish. The grilled swordfish paired well with the sweet and clean tomato sauce. I paired it with a white cannellini bean mash.

  • Wende on January 27, 2023

    This is my go-to recipe for swordfish which I am lucky enough to get locally fish-caught. Although I sometimes change up the swordfish cooking method (i.e. sous-vide), it doesn't matter much because this recipe is all about the sauce. The sauce is so delicious that I always err on the side of making more since upping the amount of sauce ingredients has no effect on the cooking method.

  • wcassity on September 08, 2021

    Tasty. Made per recipe; served with fresh spaghetti.

  • anya_sf on January 09, 2020

    I made the full sauce recipe with fish for 2 people, adding 1 yellow bell pepper. The sauce texture was quite chunky. We ate nearly all the sauce - it was so good. I substituted albacore tuna for swordfish. I could have cooked it a couple of minutes less (my fish may have been thinner), but it was still good. Served it over bulgur to soak up the sauce.

  • Laura on August 06, 2011

    Pg. 136. We really liked this alot. Delicious and simple. The sauce flavors were excellent. However, next time I make it I will increase by half the amount of tomatoes -- the proportion of onions/fennel seemed to overwhelm the tomatoes. The swordfish steaks I had were slightly smaller than those called for in the recipe and so I cut back on the cook times just a bit. The fish came out perfectly cooked. This sauce would be great with other white-flesh fish as well.

  • Breadcrumbs on December 22, 2010

    p. 136 - Oct 2010 -The sauce was really delicious. I used the food processor to chop the veggies to speed up the process, especially since fennel is so hard...much easier in the fp. I really liked the impact that the inclusion of one tbsp of butter made to the sauce. I tasted it just prior to the addition and though it was a small amount, the butter really seemed to round out the flavours and kill any acidity from the tomatoes. Made again in December and dish was even better w addition of sweet yellow pepper and olives and anchovy paste. Excellent, will make again.

  • mirage on June 26, 2010

    Anne made - it was very good

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