Reviewed: Nov. 1, 2009

I thought this was quite good. We may have had thicker swordfish steaks than others because we needed to cook ours a little longer before they'd flake easily. And I have to say, don't waste your time with this if you're not going to serve it with the feta and the kalamata olives because all agreed that they totally made the dish. Otherwise, even with a boatload of fresh garlic and basil, we would have found it lacking. Oh, and another note. Next time I make this I will simply broil or grill the swordfish and top with the tomato mixture. We didn't think the butter sauce added anything except unnecessary fat. Easy to skip and make this really healthy!!

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StaceyB

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Reviewed: Aug. 17, 2009

i got good reviews... someone even said it was the best fish they ever had!! i did the same recipe but pan seared it. nice flavors easy prep and cook. Thats my kind of fish!

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ChefDJ

Cooking Level: Expert

Home Town: Mystic, Connecticut, USA

Living In: New London, Connecticut, USA

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Reviewed: Aug. 17, 2009

Almost passed up this wonderful recipe because I am not a fan of Greek food but this seems more Italian since the feta and olives are not really part of the recipe. I used dried basil because that was all I had but it still came out perfect. Now our favorite topping for all fish steaks.

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robin

Cooking Level: Beginning

Home Town: Pittsfield, Massachusetts, USA

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Reviewed: May 27, 2009

I used Swordfish, had 4oz fillets. I think that spooning the butter mixture ontop of the fillets is a good idea to cut down the soggy consistency. When you are using the fresh basil, the amount is measured in ounces, but this is not the weight. If you use the weight versus the cup measurement, you will have way too much fresh basil. Just an FYI. Fantastic recipe. Will make again. May puree half of the tomato mixture to add to linguine next time. I put the tomato mixture over linguine, and husband thought that pureeing it would be better for him. I liked it unpureed on top of the DreamFields pasta. =)

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MrsA

Cooking Level: Intermediate

Home Town: Hendersonville, Tennessee, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Dec. 26, 2008

Absolutely loved it! My husband is the big cook in my family, but I tried this one out and suprised him with supper one night. He has been raving about it ever since! I served mine with steamed veggies and sprinkled the veggies with parmesan cheese. It turned out great with the fish.

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dschaefer

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Reviewed: Aug. 31, 2008

YUM! I used olive oil instead of the butter. I also added a touch of white wine, scallions, salt and pepper to the tomato sauce. I used swordfish and it cooked perfectly in about 8 min per side - moist and delicious.

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Joy

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Reviewed: Jul. 3, 2008

This recipe is fantastic! My boyfriend said it tasted gourmet. I cooked it for 10 minutes on each side and also added mushrooms and green onions to the sauce. I served it with linguine, broccoli and garlic bread.

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Caligal

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Reviewed: May 17, 2008

Wow, this was a really great way to serve fish! Since making fish is usually my way of trying to eat a little healthier, I made some changes to lower the fat slightly: I didn't make the second round of butter-garlic sauce to top the fish with. Instead, after the fish had cooked, I just spooned the mixture from the pan on top of it to serve. It was still very buttery. I also increased the butter and garlic and added a little black pepper to up the flavor since I was omitting the extra butter and garlic. Finally, I picked tilapia instead of the swordfish because it was what my market had fresh, but the slight sweetness of the tilapia ende up being a nice compliment. I would recommend this recipe to anyone!

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Keekers

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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Reviewed: Apr. 23, 2008

When our fishmonger recommended trying Marlin ( which he said had more flavour than swordfish, but was more subtle than tuna), I was pleased to find this easy recipe. To make it even more straight-forward, I melted all of the butter in 1 pot (rather than 2 as suggested), dipped the marlin in the mixture with a slotted spoon & then cooked them on a griddle pan (get the pan nice and hot, but turn the heat down to cook the fish). When it was cooked, I scooped the sauce over the fish to serve.

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Melody

Cooking Level: Intermediate

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Reviewed: Apr. 10, 2008

This was delicious. I used olive oil instead of butter. I didn't measure anything and think I used more garlic and less basil than called for. The tomato goes really good with the swordfish. It also goes great mixed in some brown rice and served on the side.

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Patti

Cooking Level: Intermediate

Living In: Memphis, Tennessee, USA

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Reviewed: Mar. 1, 2008

Thought this was an alright recipe. I didn't have any tomatoes or even canned diced tomatoes in, so I left this out. This may have changed the recipe quite a bit, but it was the flavor in the fish that was lacking. I also used lemon juice, like some others, and otherwise followed the recipe. I found that I had to cook the swordfish 10 min a side as others suggested, and it came out as somebody else said, a little tough. It just wasn't as good as the marinade I buy at the store but was out of that day. I will say, I did take the rest of the garlic, butter, basil, etc mixture, added a small amount of sugar as they would in pasta sauce (it was a bit too bitter) and added it to some pasta that I cooked up. This was delicious! Just the right mix of flavors.

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Liza

Cooking Level: Intermediate

Living In: Panama City, Florida, USA

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Reviewed: Jan. 6, 2008

Unbelievably good recipe, and super-easy to prepare. I substituted light margarine for the butter and it was AMAZING.

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CMITCHEL97

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Reviewed: Jan. 1, 2008

I don't think I'm a swordfish person - we tried this recipe with swordfish steaks (as opposed to marlin) and the fish turned out kind of... tough. Might have just been the fish though, and not the recipe. or maybe that's just how swordfish is. The topping is REALLY good and smells amazing while you cook it. I did not use enough fresh basil - I only had about half of what the recipe suggested, but I added about half a teaspoon of dried basil and it was still really good. My boyfriend (who loves swordfish) absolutely LOVED this recipe and has been harrassing me to keep making it even though I wasn't a huge fan of it - still, it was decently good for me, so I give it 5 stars anyways as it's probably me and not the recipe.

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EMITHEBUG

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Oct. 24, 2007

Pretty good. Of course marlin is just good fish, and anything with so much butter in it will be tasty. I did quite a few variations. I wanted extra sauce for some pasta I was cooking with it (penne Barilla Plus pasta (the stuff with extra protein & fiber added)), so I used 2 cans of stewed tomatoes (Drained). I added the fresh basil (from my garden) the garlic & lime juice (eyeballed). Then I put in a dash of balsalmic vinegar. Also 1/4 cup of butter. I salted the fish and seasoned with garlic powder then coated each side with flour, then milk, then a breading mixture I made of parmigiano reggiano (the real stuff), bread crumbs, and more fresh basil. I pan fried them about 10 minutes on each side in some olive oil. So I completely omitted the garlic/butter sauce part. Then, after plating, I sprinkled it all with toasted slivered almonds (adds a nice crunch) and some grated parmigiano. Very good. Reasonably healthy. Too bad you can't eat marlin that often because of the mercury. And of course pregnant women not at all.

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Chris Beasley

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Reviewed: Sep. 6, 2007

Excellent added some black olives served with pasta

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072705r

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Reviewed: Dec. 31, 2006

We just brought home some marlin steaks from our stay in Cabo. I wasn't sure about even attempting to cook them. This recipe is amazing! The sauce is so good you could eat it on cardboard! All six of our kids-even the picky eaters loved it! Thanks Jim.

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Rachel

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Reviewed: Jun. 16, 2006

The recipe refers to both MARLIN and SWORDFISH. They are different. I made this with marlin and it was terrific!

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AOVERBEE

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Reviewed: Apr. 26, 2006

Delicious, first time trying swordfish and this recipe did it justice, my daughter just loved the topping,I did add a wee bit more garlic than it said, but it was good

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Tracey J

Cooking Level: Expert

Home Town: Telford, Shropshire, England, U.K.

Living In: Kirkwall, Orkney, Scotland, U.K.

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Reviewed: Jan. 4, 2006

It's a great combination of flavors. We were out of lime juice, so we substituted with lemon... worked great. We also sprinkled feta over the top after baking. Delicious. We used half the butter, which was more than plenty for four servings. Thanks for this quick and easy recipe!

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Ali Rees

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Reviewed: Oct. 25, 2005

quick and easy........nice flavor

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Marti

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