This is a straightforward dish that is created with pears and chocolate and is really sweet!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 20 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 ounces raisins
- 5 tablespoons olive oil
- 1 small onion, minced
- 1 clove garlic, minced
- ½ pound ripe tomatoes, diced
- 10 green olives, pitted and minced
- 2 ounces pine nuts
- ¼ cup capers
- 2 pounds swordfish steaks
- salt and pepper to taste
Instructions
- Soak raisins in lukewarm water for 30 minutes. Drain and set aside. Preheat oven to 400 degrees F (200 degrees C).
- Heat olive oil in a large saucepan or skillet 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.
- 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.
Nutrition Facts
| Calories | 389 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 2 g |
| Protein | 33 g |
| Saturated Fat | 4 g |
| Sodium | 454 mg |
| Sugars | 2 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely delicious! The flavor and texture combination is faultless! Can recommend it highly enough
Superb and adjustable to a single serving. Prepared as shown with no changes.
Made this with rockfish instead of swordfish and it was excellent. I’ll admit to adjusting balance on the fly to suit our taste but the ingredients work well together and felt really festive. I used a can of diced tomatoes as the base instead of fresh, and had enough left over for another dinner so BONUS in the freezer. Served with a spinach salad and roasted red potatoes tossed w olive oil & rosemary
Loved it! Followed Missy’s modifications served over rice. Definitely a keeper recipe.
By far this is my favorite recipe on Allrecipes. The flavors just work. I never have raisins in my cupboard, but I do keep Craisins handy. They work just as well. Everything else is the same, and I like that I can let the oven take over while I prepare the side dishes.
This dish is delicious!!!! The only thing I did differently is I used golden raisins. I think it is important to use fresh ingredients when making this recipe! I LOVED all the flavors! A Keeper for sure! Served with Lemon/Parmesan Orzo and fresh green beans! YUM YUM YUM!!!
I had to substitute craisins for raisins and sundried tomatoes with a little tomato paste but it was delish! Next time I’ll use the correct ingredients but it was still darn good
I allowed the tuna steak to marinate over night in a bunch of seasonings that the original recipe didn’t call for, ie, paprika, adobo, sazon, thyme. I didn’t use the capers and raisins just for personal taste preferences, but it was delicious.
I needed to improvise a little as I made this last minute. I omitted the raisins, I also substituted a 14 oz can of diced fire roasted tomatoes instead of the fresh and used kalamata olives instead of the green because that’s what I had in the house. Did everything else exactly as recipe. Simply delicious! Served with sautéed spinach and plain pearled couscous. A definite go to recipe. Now I’m thinking what else I can make with that delicious sauce.
Absolutely delicious! I made a few minor changes. i left out the pine nuts, did not have raisins or olives for paste so used dried cranberries and anchovy paste instead. I used a cast iron pan and push the sauce makings to one side while searing the fish on the other side…did not allow it to simmer on stove top…put it in oven for 25 mins…flipped the fish half way through cooking then put the sauce on top and cooked for the remaining time. it was amazing!
Will make it again and again. Followed recipe but also advice or other reviewers. I had fresh tomatoes. My boyfriend cut up the onion and garlic for me… cooked up beautifully. We got 2 and half meals out of 2.5 lbs of fish!!
Raisins made this dish unbelievable. Flavors balanced perfectly.
This was sooooo yummy. Made if for my hubby and neither of us could not stop eating! The salty, crunchy, sweet and tart was just a symphony to our tastebuds. It is really worth making
Came out great! Gourmet and really easy! We added Kalamata olives because we got the olives from the olive bar at the grocery store and think they’re tasty 😉 It was a nice touch. Also, substituted shaved almonds for the pine nuts since we couldn’t find any pine nuts. We kept some to the side and added to the finished dish for a little texture. Will definitely be making this one again!
Swordfish stands up well in this dish. Fresh tasting and elegant. I would add some lemon squeeze and perhaps parsley to finish but definitely making again.
This recipe is fabulous! I switched the swordfish for a large salmon, which I was planning to roast. Since the fish was so large, I doubled the sauce ingredients. Also used chopped cherry toms. Delicious. Loved the subtle sweetness of the raisins. I posted a pix of this. It not only tasted great, but made a beautiful presentation.
Excellent! Made it just as the recipe said and everyone loved it!
We had some swordfish and I wanted to do something different with it–this was perfect! I didn’t have pine nuts, so used sunflower seeds and used tomato sauce instead of tomatoes. Still very fabulous! Will make again!
Awesome! Even without pine nuts it tasted great. Cook for 25 minutes for a thick steak.
Rave reviews by everyone. I used a little less swordfish and a little more sauce in a smallish baking pan so it took twice as long to cook but was well worth it.
I love swordfish this is one of my favorite recipes! My kids and husband love it too! Have been making it for years! No changes necessary!