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Swordfish With Lemon, White Wine, Shallots, Basil And Tomatoes Recipe

  • By Jessica Cerra
  • Published May 30, 2013
  • Updated Oct 12, 2013 at 9:17 PM UTC

Try swordfish off the grill with this unique recipe that only needs a few simple ingredients. The fish soaks up the goodness of the lemon and white wine sauce as it bakes in the oven. Tomatoes are coming into season and when baked become so tender they will melt in your mouth. Spring basil adds a nice touch of green and freshness. Serve this dish with roasted fingerling potatoes, farro, couscous, quinoa or rice. Or, try it over cauliflower puree (recipe below).

Swordfish

Ingredients
1 ½ pounds fresh swordfish, skin removed
4 Roma or vine-ripe tomatoes
½ cup fresh chopped basil
2 shallots, finely diced
1 cup dry white wine (Chardonnay)
Juice of 2 lemons
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon pepper

Preparation
1. Heat oven to 400 degrees.
2. In a large sauté pan, heat the oil over medium heat. Sauté the shallot, with the salt and pepper, for about 5 minutes until translucent. Add the lemon juice and white wine and let bubble for another 5-8 minutes until reduced in half.
3. Spray a 9×9 or 13×9-inch baking dish with non-stick cooking spray. Remove the stem and core from the tomatoes before thinly slicing. Lay the tomatoes in the bottom of the baking dish. Place the swordfish on top of the tomatoes.
4. Poor the lemon and white wine sauce over the fish and tomatoes. Top with the fresh basil.
5. Bake uncovered for 30 minutes, until the swordfish is just cooked through.
6. Serve with your choice of side, try the cauliflower puree below, and make sure to poor the juices from the pan over the fish and side.

Cauliflower Puree

Ingredients
1 head cauliflower, florets removed
2 russet potatoes
1/3 cup light cream cheese
1 Tbsp olive oil
1 tsp salt
½ tsp pepper

Preparation
1. Fill a large stock-pot half way with water and bring to a boil.
2. Wash potatoes and remove skins. Cut potatoes into one-inch cubes and cut cauliflower florets to roughly the same size.
3. Boil for 30 minutes. Strain thoroughly using several paper towels to push all the water out through the strainer.
4. Place cauliflower, potatoes, cream cheese, olive oil, salt and pepper in a food processor and process until smooth. If you don’t have a food processor a hand blender or hand masher can be used.

RELATED – Recipe Of The Week: Grilled Seafood, Herb Sauce & Pear Salad

More recipes from Jessica Cerra.

Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif.  She is also a professional Xterra triathlete and mountain biker. Follow Jess’ recipes on her “Fit Food by Jess” Facebook page.

RELATED: Meet Private Chef And Xterra Pro Jessica Cerra 

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