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- White fish
Swordfish steaks with a tomato and basil topping, cooked in a garlic butter sauce. Good alternatives are wild salmon, sea bass, tilapia or tuna.
80 people made this
- 110g butter, divided
- 2 teaspoons minced garlic, divided
- 3 tomatoes, cubed
- 120g fresh basil, chopped
- 2 tablespoons fresh lime juice
- 2 (170g) swordfish steaks
MethodPrep:10min ›Cook:17min ›Ready in:27min
- Preheat oven to 180 C / Gas 4.
- Place 50g butter and 1 teaspoon garlic in a medium pot over medium-low heat. When the butter is melted, stir in the tomatoes, basil and lime juice. Just before the mixture comes to the boil, reduce the heat to low.
- In a small pot, melt the remaining butter, and mix in the remaining garlic.
- Arrange the swordfish in a baking tin, and drizzle with the butter and garlic mixture from the small pot.
- Bake the fish for 7 minutes in the preheated oven. Turn fish, and continue baking 7 minutes, or until easily flaked with a fork. Spoon the tomato mixture over the fish to serve. Also top with remaining butter and garlic sauce from the baking tin.
Reviews & ratingsAverage global rating:(79)
Reviews in English (61)
I salt and peppered the steaks before drizzling with butter/garlic sauce. When serving, I also topped the tomato mixture with sliced greek olives...gave it an added punch!-27 Oct 2017
This has the bases of a decent tasty meal, but following the recipe here,it didn't quite work out. Firstly 120g of basil! blimey that is loads.. I only had two plants and managed 80g and that was plenty, secondly two teaspoons of lime juice made it far to sour, i had to add sugar and a little tomato puree and half a tin of chopped tomatoes to sweeten it up.I'm going to try it again with a few tweeks.-27 Jul 2015
by Jan O'Leary Merzlak
This was outstanding! I had to make a few substitutions for things I didn't have onhand (I used lemon juice instead of lime juice, and I didn't have fresh basil so I used Emeril's Italian Essence). I made angel hair on the side & spooned some of the tomato mixture on that, too...heavenly! Thank you, Mister Glasser!-12 Jul 2002