Caesar-roasted swordfish from Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips (page 150) by Ina Garten

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Notes about this recipe

  • Rinshin on June 20, 2024

    This was just ok. The taste was bit too rich and “busy” for us. Used rock fish. We much prefer simpler Bluefish, Salmon, Or Sole Dijonnaise from Fish Without Guilt by Rick Moonen and Roy Finamore. Photo added.

  • kari500 on April 09, 2024

    I cooked this at 425 for 15 minutes, maybe a minute or two longer than ideal, but still very tasty. Served over a bed of butter lettuce with sliced tomatoes on the side. Think this would be great on flaky white fish too (which I prefer to swordfish).

  • Lepa on August 08, 2021

    This was such a tasty way to prepare swordfish. My kids especially loved it. We served it with a tomato and cucumber salad and fresh bread and it was like summer on a plate. My fish was done in ten minutes- but it did smoke up the house!

  • anya_sf on June 01, 2019

    I made the sauce ahead. My swordfish steaks were 1" thick and took nearly 20 min to roast, but they may have been extra cold to start with. We had this over arugula salad with some of the extra dressing. The sauce was very flavorful. Overall, a nice recipe.

  • HerBoudoir on November 03, 2016

    Very tasty and easy. I make homemade Caesar salad regularly so I usually have most of the ingredients. Also excellent when made with salmon.

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