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    • Easy Sweet and Sour Swordfish

    Mark Sharron
    Easy
    35 minutes
    8
    This is a quick, easy recipe that you can make for your entire family. It’s perfect as a weekday meal. Swordfish is a meaty, firm fish, similar to fresh tuna. It’s best to pan fry, grill, or barbecue the swordfish. It pairs well with strong flavours, like garlic, chilli, Asian spices and curry.
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    Ingredients

    • 8 swordfish steaks, about 1/2-pound each, 1 inch thick
    • 1/4 cup plus 2 tablespoons extra-virgin olive oil
    • 1 large Spanish onion, thinly sliced
    • 3 orange bell peppers, thinly sliced
    • 2 medium tomatoes, coarsely chopped
    • 2/3 cup dry white wine
    • 1 teaspoon dried oregano
    • 1/2 cup raisins
    • 1/4 cup fresh lime juice
    • 1/4 cup light brown sugar
    • 1/2 cup chopped flat-leaf parsley
    • Salt and freshly ground pepper to taste

    Method

    • Easy Sweet and Sour Swordfish: Step-by-Step Method
    • Preheat a large skillet or sauté pan over medium-high heat
    • Pat swordfish steaks dry with paper towels and season both sides with salt and freshly ground pepper
    • Add 1/4 cup extra-virgin olive oil to the hot pan
    • Place swordfish steaks in the pan and sear for 2–3 minutes per side until lightly golden, working in batches if necessary
    • Remove seared swordfish from pan and set aside on a plate
    • Add remaining 2 tablespoons of olive oil to the pan
    • Add thinly sliced Spanish onion and cook for 2 minutes, stirring occasionally
    • Add sliced orange bell peppers and sauté for 3–4 minutes until just soft
    • Stir in chopped tomatoes and cook for another 2 minutes until starting to break down
    • Pour in dry white wine and let it simmer for 2 minutes, deglazing the pan and reducing slightly
    • Sprinkle in dried oregano and add raisins, stirring to combine
    • Add lime juice and light brown sugar, mixing well to dissolve sugar for a balanced sweet and sour sauce
    • Season sauce with additional salt and pepper to taste
    • Return swordfish steaks and any juices to the pan, nestling them into the sauce
    • Cover the pan loosely and simmer for 4–5 minutes, or until swordfish is just cooked through and sauce thickens slightly
    • Remove pan from heat and scatter chopped flat-leaf parsley over the dish
    • Transfer swordfish steaks to plates and spoon vegetables and sweet-sour sauce over each portion
    • Garnish with extra parsley if desired
    • Serve warm, optionally with crusty bread or steamed rice to soak up the sauce
    • For an elevated presentation, plate swordfish over a bed of sautéed vegetables and spoon sauce artistically around the fish
    • Serve immediately, ensuring each portion gets a generous amount of peppers, onions, and sweet-sour sauce