Swordfish with Raisins, Olives and Capers

    Swordfish with Raisins, Olives and Capers

    (160)
    3saves
    35min


    144 people made this

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

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (160)

    Reviews in English (160)

    by
    40

    This tastes as exotic as it sounds. Wonderful aromas fill the house with all these great ingredients. Definately worth a try if you are in the mood for something different. A very elegant and colorful meal for a special occasion. Goes good with polenta (either creamy or fried).  -  21 Sep 2000  (Review from Allrecipes USA and Canada)

    by
    32

    TO DIE FOR!!!! This is the BEST recipe I've gotten from the internet and the best baked swordfish, or any fish, I've eaten! It is truly an authentic Italian recipe, even better than what I've enjoyed there over the years. I followed the recipe exactly except for using golden rasins and tripling the garlic, to suit my taste. I can't wait to make this for friends. Buon Appetitto!  -  21 Feb 2003  (Review from Allrecipes USA and Canada)

    by
    28

    The first time I tried this recipe it was okay. After reading others reviews, I tried it again with spectacular results! I soaked the swordfish steaks in milk for about half an hour to remove the extra fishy taste, then seared the steaks in a well-oiled hot cast iron skillet on both sides. I added all the other ingredients, using golden raisins, omitting the onion, and substituted canned diced tomatoes with the juice, and sunflower seeds for the pine nuts. Put the skillet in the oven and cooked about 8 minutes. Flipped the fish and topped them with the tomato mixture, and cooked for about 10 minutes more. The tomato juice kept the fish moist and it cooked down completely. The result was unique and absolutely delicious.  -  14 Jun 2010  (Review from Allrecipes USA and Canada)

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