Swordfish Baked in Foil with Mediterranean Flavors

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My husband is the chef in our home. When I saw Tyler prepare this meal, I thought "I can do that!" I surprised my husband with this dish. The flavors were wonderful and the fish cooked to perfection--he was impressed, and so was I. We look forward to preparing this dish for guests!

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I watched this show on the airplane, and prepared this recipe last night off memory... forgetting a few ingredients. My local grocer had no swordfish, so I made this recipe for one person, with a marlin filet... just to test it out. I forgot about the lemon slices, and the olives. It was absolutely delicious- even considering all the modifications! I will definitely prepare this again, with all the ingredients.

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I hate it.

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Everything tasted great, but I had to cook the fish longer than indicated. I have made this with swordfish, and grouper with good results both times. I also make it by lining a baking sheet with release foil, putting all ingredients on top, and covering tightly with another piece of foil. The taste is the same, and if you're not concerned with individual presentation, it's easier than making the individual packets.

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Fantastic and easy to prepare! Very delicious. Thanks Tyler.

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Swordfish tends to be flavorless but this recipe gives the fish so much flavor especially the olives

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Another excellent dish by Tyler. I have made this many times with firm fleshed fish such as ocean perch or gouper. Quick and easy to make with hardly any clean up and as a handy bonus, it's healthy! Also, good for those nights you don't have a lot of time to prepare dinner. I added with the other ingredients one red pepper sliced into thin strips, couple garlic cloves, sliced thinly, and for little heat, crushed red pepper. The combination of artichokes, tomatoes, red pepper, lemon, Kalamata olives (which I used, garlic and the bounty of fresh herbs all heighten the senses of these fillets en papillote for a delightful meal.