Pan Seared Swordfish with Tomato & Ginger Sauce


2 (5 – 6 oz) swordfish steaks or fillets, seasoned with salt, pepper
2 oz olive oil
4 oz butter
1 1-inch knob ginger, minced
3 – 4 cloves garlic, finely chopped
10 – 12 cherry tomatoes, halved
1 tbsp chopped green seasoning
1 tbsp lime juice
¼ cup white wine or stock (vegetable, seafood or chicken)
Salt and pepper
Few dashes pepper sauce


  1. Preheat oven to 400 degrees F.
  2. Heat olive oil in a large saute pan over high heat. Sear the fish 1 – 2 minutes on either side just until golden brown. Remove from pan and set aside.
  3. In the same pan add the butter and allow to melt over medium heat. Add the ginger, garlic, tomatoes, green seasoning, lime juice and a pinch of salt and pepper. Cook for 1 minute.
  4. Add the wine or stock and let cook for just a few minutes, until the tomatoes begin to soften.
  5. Add the swordfish back to the sauce, spooning a little over the fish. Taste and adjust seasoning if necessary.
  6. Place in oven and let cook for approximately 5 minutes or until the fish is cooked through. Remove and serve with sauce. Perfect with pasta, rice or provisions.

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