Use code SIDECHEF for $10 off your first shoppable recipe order.
RECIPE
18 INGREDIENTS15 STEPS45MIN

Pan Roasted Swordfish with Spicy Tomatoes

4.5
4 Ratings

Love This Recipe?

111 Saved

Chef'd

Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
GO TO BLOG

Shop Now

Pick Up From
Find nearby stores
Estimated Total: Est. Total:
Fulfilled by
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Pick Up From
Estimated Total: Est. Total:
Fulfilled by
"This recipe is a real winner. Its Mediterranean flavors are sure to please and are reflective of my time spent studying my craft in Spain. The toasted couscous lends a wonderful nutty quality that stands up to the perfectly balanced, bold flavors of the dish. This is how I like to eat!" - Ben Ford
45MIN
Total Time

Chef'd

Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
6 cloves
1
Shallot
1/2 cup
Cherry Tomatoes
1
Red Fresno Chili Pepper
3 1/2 Tbsp
1 pckg
Chicken Base
2/3 cup
Israeli Couscous
1/2 cup
White Cooking Wine
2
Swordfish Fillet
10
Castelvetrano Olives
3/4 tsp
1/4 cup

Shop Now

Pick Up From
Find nearby stores
Estimated Total: Est. Total:
Fulfilled by
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Pick Up From
Estimated Total: Est. Total:
Fulfilled by

Nutrition Per Serving

VIEW ALL
CALORIES
1437
FAT
88.5 g
PROTEIN
67.3 g
CARBS
105.1 g

Cooking Instructions

HIDE IMAGES
Step 1
Slice four of the Garlic (6 clove) thinly, and hold. Mince the other two cloves. Place in a small bowl. Tear Fresh Rosemary (0.25 ounce) sprig in half. Mince the Shallot (1) and add to bowl. Remove root end of the Fennel Bulb (1). Cut into quarter inch dice, and set aside.
Step 2
Using half of the Cherry Tomato (2.5 ounce), cut in half and hold. Juice and zest half of the Lemon (1) into another small bowl. Discard seeds.
Step 3
Slice the olives lengthwise, and set aside. Remove the stem and seeds from the Red Fresno Chili Pepper (1) and discard. Mince chili, and set aside. Remove the leaves from the Fresh Chives (0.25 ounce) stems, and set aside. Mince Fresh Thyme (0.25 ounce) and set aside.
Step 4
Into another small bowl, add the Chicken Base (1 package) to a cup and a half of water. Stir.
Step 5
Melt the Unsalted Butter (2 tablespoon) in a small saucepan over medium high heat. Add the minced garlic and shallot. Saute until softened, about one minute. Season with Salt (1/2 teaspoon).
Step 6
Add the Israeli Couscous (4 ounce) and stir as it toasts, for about three minutes.
Step 7
Add three quarters of a cup of the chicken broth and bring to a boil. Reduce the heat to medium and stir again. Cover, and reduce heat to low. Simmer for nine minutes or until all broth has been absorbed, stirring occasionally. Remove from heat and hold.
Step 8
Heat Olive Oil (2 tablespoon) over medium high heat in a medium saute pan. Add the sliced garlic and fennel, saute for one minute.
Step 9
Reduce the heat the medium and add the tomatoes, chili pepper, Castelvetrano Olives (10), half of the lemon juice, and half of the fresh thyme. Saute for four minutes.
Step 10
Add the White Cooking Wine (1/2 cup), half of the lemon zest, an remaining chicken broth to the pan and cook, stirring until the sauce is reduced by half, about six minutes.
Step 11
Pat the Swordfish Fillet (2) dry with paper towels. Season each fillet on both sides with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Heat Olive Oil (2 tablespoon) in a large saute pan. Add the swordfish and rosemary sprigs, cook for three to four minutes.
Step 12
Lower the heat to medium, turn the fish over, and cook for another three to four minutes.
Step 13
Add remaining fresh thyme, lemon zest, and half of the chives to the couscous. Stir.
Step 14
Place equal amounts of couscous in the center of two plates. Top with the swordfish filet. Drizzle remaining lemon juice on top. Spoon the tomato sauce over the fish. Garnish with remaining chives.
Step 15
Serve and enjoy!

Rate & Review

Tap to Rate:

Leave a comment

Similar Recipes

VIEW MORE TAGS
111 Saved
You're one smart cookie! 🍪
By using this site, you agree to the use of cookies by SideChef and our partners for analytics and personalized content. ACCEPT
Recipe Saved to My Saved Recipes VIEW
Save Time, Shop Ingredients
Love this recipe? Shop what you need with just one click. Get $10 off your first order with code SIDECHEF
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.
Nutrition Per Serving
Calories
1437
% Daily Value*
Fat
88.5 g
113%
Saturated Fat
13.7 g
68%
Trans Fat
0.0 g
--
Cholesterol
89.5 mg
30%
Carbohydrates
105.1 g
38%
Fiber
9.3 g
33%
Sugars
45.5 g
--
Protein
67.3 g
135%
Sodium
21994.2 mg
956%
Vitamin D
--
--
Calcium
121.3 mg
9%
Iron
3.0 mg
17%
Potassium
504.7 mg
11%
Find Nearby Walmart Stores
Enter your zip code to find a Walmart near you.
Sorted by distance from