Swordfish with Tomatoes, Carrots, and Celery
Enjoyed a wonderfully long weekend and last night's dinner was a request from my son. He wanted fish with tomatoes and fettuccine. What a mom to do but say: “Yes, of course”. The following recipe is not as long as it may seem. The swordfish remained very tender and there was plenty of juice and sauce to serve with the fettuccine. Mashed potatoes is a great alternative to the pasta. I used white wine, but any wine will be just fine. Bon Appetit!
Enjoyed a wonderfully long weekend and last night's dinner was a request from my son. He wanted fish with tomatoes and fettuccine. What a mom to do but say: “Yes, of course”. The following recipe is not as long as it may seem. The swordfish remained very tender and there was plenty of juice and sauce to serve with the fettuccine. Mashed potatoes is a great alternative to the pasta. I used white wine, but any wine will be just fine. Bon Appetit!
- Carbohydrate 0.179097625032492 g
- Cholesterol 1.52515625065405 mg
- Fat 0.662625062782928 g
- Fiber 0.029645000565052 g
- Protein 0.0278266875034556 g
- Saturated Fat 0.376870550161262 g
- Serving Size 1 1 Serving (4g)
- Sodium 4.3225875018151 mg
- Sugar 0.14945262446744 g
- Trans Fat 0.0434022875182529 g
- Calories 8 calories
Step-by-step
- In a large, low side pan add the butter and oil and cook the onions, celery, carrots and parsley until tender. Add the wine, the chicken stock, cover, lower the heat to medium low and cook for 5 minutes. Add the tomatoes and cook for another 15 minutes over medium high heat.
- Dry the swordfish fillets and spread some light butter over the top and season with salt and pepper.
- Place the swordfish over the tomatoes sauce and cook over medium high heat covered for another 5 to 8 minutes. Turn the fillets once during the cooking process.
- Serve hot with sauce over the fish.
The Case for Pasta and Starchy Alternates
Selecting the right accompaniment requires understanding how the braising liquid behaves as it reduces down with the canned tomatoes, carrots, and celery. Because the pan yields a generous volume of savory sauce containing wine acidity and stock, serving the fish alongside plain starches like fettuccine or mashed potatoes absorbs the liquid and prevents the plate from becoming watery. Fettuccine provides enough surface area to cling to the broken tomato pieces, while a smooth potato mash acts as a sponge for the remaining butter and vegetable aromatics without competing for flavor dominance.Judging Doneness Without Probes
Checking dense fish steaks without a digital thermometer requires observing structural changes along the muscle fibers, specifically watching for the flesh to transition from translucent pink to an opaque, matte white throughout the outer edges while retaining slight resistance in the center. Because swordfish contains high amounts of connective tissue compared to flaky white fish, it benefits from being turned once halfway through its five to eight minute simmering window to ensure the heat penetrates evenly without drying the exterior surface.
