Swordfish with Raisins, Olives and Capers

    Swordfish with Raisins, Olives and Capers


    144 people made this

    This is a memorable swordfish dish with a sauce of raisins, olives and capers. Also works well with barramundi.

    Serves: 6 

    • 85g raisins
    • 75ml olive oil
    • 1 small onion, minced
    • 1 clove garlic, minced
    • 225g ripe tomatoes, diced
    • 10 green olives, pitted and minced
    • 50g pine nuts
    • 1/4 cup capers
    • 900g swordfish steaks
    • salt and pepper to taste

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Soak raisins in lukewarm water for 30 minutes. Drain and set aside. Preheat oven to 200 degrees C.
    2. Heat olive oil in a large saucepan or frypan over high heat. Saute onion and garlic until soft. Stir in raisins, tomatoes, olives, pine nuts and capers. Cover pan, reduce heat to medium and cook for 15 minutes.
    3. Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the cooked sauce. Bake in preheated oven for 15 to 20 minutes, until steaks are firm.

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