Grilled Halibut/Swordfish With Olive and Tomato Sauce
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1onion, chopped
- 2tablespoons olive oil
- 1clove garlic, minced
- 3large ripe tomatoes, coarsely chopped
- ½ to ¾cup dry red wine
- 3flat anchovy fillets, chopped
- ÂĽpound pitted black olive
- Freshly ground pepper
- 2tablespoons fresh basil leaves
Nutritional analysis per serving (4 servings)
166 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 3 grams protein; 327 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soften the onion in the olive oil with the garlic. Add the tomatoes and cook for five minutes, stirring frequently.
- Step 2
Add the red wine, anchovies and olives. Cover and simmer for 10 to 15 minutes over medium heat.
- Step 3
Meanwhile, broil the steaks until the fish flakes easily when pierced with a fork. Arrange on a serving dish. Spoon the sauce over, season with pepper and garnish with basil leaves.
Private Notes
Comments
Nice sauce. Used anchovy paste in place of anchovies. Made some extra and the leftover sauce was also really good on pasta.
Such a good sauce. Made as in the recipe, but without covering the sauce so that it thickened.
Made this to serve with grilled grouper and it was fantastic. I used grape tomatoes that were super sweet and Kalamata olives. Omitted the basil since I had none, but didn’t miss it. Would make again!
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