Reviewed: Jan. 29, 2012

Very good! We followed pretty close to the exact directions, except I omitted half the butter - really didn't need it. I also didn't have fresh but dried basil worked fine. Only problem was the cooking time - it took much longer than 14 minutes to bake. Definitely add the feta on top!

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Reviewer:

TAWNEY112

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Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Waterloo, Iowa, USA

Reviewed: May 9, 2011

Awesome sauce! I didn't have basil and used cilantro instead. Also, for the health conscience in me, I used olive oil and just a bit of butter. I also baked the fish in olive oil instead of butter, maybe thats why there wasn't much flavor in the fish, but the topping made up for it!

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Reviewer:

jumkelly

Reviewed: Sep. 15, 2010

Great way to fix marlin.

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STOLISPRIT

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: San Ramon, Alajuela, Costa Rica

Reviewed: Apr. 29, 2010

Not only was this delicious, but it is fast! We felt like we were eating out at a nice restaurant in the middle of the week. I served it over a blend of wild rices and the sauce really complimented the rice. The only thing I would do differently next time is to try to cut the butter....It was delicious as is but not really very heart friendly. But there will definitely be a next time.

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Reviewer:

withmeonthis

Cooking Level: Intermediate

Home Town: Glenview, Illinois, USA

Living In: Champaign, Illinois, USA

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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Reviewer:

StaceyB

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

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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Reviewer:

robin

Cooking Level: Beginning

Home Town: Pittsfield, Massachusetts, USA

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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Reviewer:

CBecker

Cooking Level: Intermediate

Home Town: Hendersonville, Tennessee, USA

Living In: Columbus, Indiana, USA

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

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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