Galveston Bay Swordfish
We are adding the recipe to your Recipe Box.
This was added to your Recipe Box.
It might look like it needs a lot of ingredients, but this dish comes together so quickly that before you know it, you'll be relaxing on the dock watching the sun go down.
What You'll Need
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 to 2½ pounds swordfish, cut into 2-inch chunks
- 1/2 cup (1 stick) butter
- 1 medium-sized onion, cut into wedges
- 1 medium-sized green bell pepper, cut into strips
- 2 garlic cloves, minced
- 3 medium-sized ripe tomatoes, cut into wedges
- 1/2 cup dry white wine
- 1 can (8 ounces) tomato sauce
- 1/2 teaspoon dried oregano
What to Do
- In a medium-sized bowl, combine the flour, salt, and black pepper. Add the fish chunks and coat completely with the flour mixture.
- In a large skillet, melt the butter over medium-high heat, then sauté the fish for 8 to 10 minutes or until golden brown, turning occasionally. Add the onion, bell pepper, and garlic, and sauté for 3 to 5 minutes, or until the onions are tender. Add the remaining ingredients and cook for 6 to 8 minutes, or until thoroughly heated, stirring occasionally.
- Serve immediately.
If swordfish is not readily available, you can use any firm, white-fleshed fish, like monkfish. For an added burst of flavor, add a drained 2-1/4 ounce can of sliced black olives when you add the tomatoes.
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.