Swordfish Provencal

  • 4 Servings
  • 10mPrep Time
  • 15mCook Time
  • 25mReady In
  • Category : Food
  • Subcategory : Seafood
  • Main Ingredient : swordfish fillets
  • Chef : Jason Paskewitz

Weighing 200 to 600 pounds, the long-nosed swordfish (Xiphias gladius) is one of the largest commercially caught fish in the world. It has a firm, meaty texture and a rich mouthfeel. Its full yet mild flavor makes it a versatile culinary option.


4 7-ounce swordfish fillets Olive oil Kosher salt and coarsely ground black pepper to taste 1/4 cup extra-virgin olive oil 4 garlic cloves, sliced 1 12-ounce can imported peeled Roma tomatoes 1/4 cup red wine 1/4 cup sliced, pitted kalamata olives 2 tablespoons capers 2 tablespoons chopped parsley 2 tablespoons thinly sliced basil leaves


  • Prepare a very hot fire in a barbecue grill or heat a ridged grill pan on the stove.
  • Brush the swordfish fillets with olive oil and season well with salt and pepper.
  • Grill the swordfish filets for 4 minutes on each side, turning it twice to achieve grill marks on the fish.
  • Heat the oil in a medium saucepan.
  • Add the sliced garlic and cook over low heat until slightly toasted/golden brown.
  • Add the tomatoes and cook slowly for 4 to 5 minutes.
  • Add the wine and cook for 2 minutes.
  • Stir in the olives and capers and remove from the heat.
  • Season with parsley, basil and salt and pepper.
  • Serve the sauce over the swordfish and finish with a drizzle of olive oil.