Swordfish with Tomatoes and Capers

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This was wonderful! Both my husband and I thought it was very fresh tasting and had such a depth of flavors. It was also so easy to prepare. It was a real restaurant quality dinner without all the work!

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I made this last week for company and it was great. I am not a big fan of swordfish but this was so good. I made the sauce the day before and thinned it with a little water the next day. I made sure not to over cook the fish.It was simple and healthy. Served with oven roasted potatoes and corn.
Would definately make this again.

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We have made this many, many times and really love it. It works really well for a dinner party. I recommend slicing the fish and then placing it on the sauce. This stretches the fish, and not everyone can eat an entire steak. Another wonderful recipe from Ina. Don't skip the Pernod it really makes a difference.

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Excellent. We seared the swordfish on a stovetop grill pan so we could have a little more control of it's cooking and it worked really well. The Ragu is delicious and the fennel "softened" the mix. To make it a little more Sicilian we added in some chopped cured black olives and some Picholine green olieve (thank you Whole Foods olive bar!. The overall impact was a nice rolling of sunny flavors in the mouth that stood up nicely to the swordfish. If you have leftover ragu mix it in some warm risotto for lunch or a side dish. Yum!

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I loved this recipe. The fennel and capers gave this dish some unexpected flavors. My vegetarian daughter gave me Ina's cookbook for Christmas this year. This was the one recipe she was most excited about from the book. It did not disappoint! It's winter, so I did not grill the fish. I just seared it on both sides in a cast iron skillet. I tossed some cooked penne pasta in the leftover sauce. Fabulous, restaurant quality dinner!

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omg i just saw this on TV and i just had to say this. while she was grilling the fish she was pouring oil OVER the grill. If someone watched that and tried it on their super hot outdoor grill and poured a lot of oil they'd get a huge flare up and be having blackened arm with hospital bill salsa... nice recipe though

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One of the best recipes I've had for fish in a long time. The "ragu" is great without overpowering the taste of the swordfish.

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This is another excellent recipe from TBC! I tried it for the first time at a dinner party and it was a bit hit with foodie guests. Easy to make the accompaniment and you can do it ahead of time. I have also used sauce with halibut and haddock and it is equally as good.

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Absolutely wonderful. I cut up and skewered the swordfish instead and it works really well that way. Oh, and my 2-year-old daughter loved the swordfish by itself.

To skewer: (taken, in part, from Rachel Ray's "Fishy Mixed Grill: Swordfish Kabobs with Garlic and Lemon, Tuna Steaks with Orange and Rosemary". Rinse fish and pat dry with paper towel; cut off skin; cut into large chunks; put on metal or soaked wood skewers; to both sides: brush with olive oil & dust with kosher salt & fresh ground black pepper. On gas grill, preheat grill high for 10 minutes, turn down to medium, 3 minutes closed, turn, 3 minutes open, pull off to serve. (I used an 'ove glove' to turn. Much more efficient than tongs. Serve immediately or cover with foil - they will cool off quickly.

I wouldn't be surprised if you can make the sauce ahead, though I didn't try.

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This was a wonderful recipe! Instructions were easy to follow. I didn't change a thing. Restaurant quality. Serving it to company next weekend. Can't wait, he is a gourmet chef and he will be envious of this dish.