Reviewed: Oct. 3, 2009

This was with out a doubt the most fantastic swordfish I've ever had. No restaurant experience could top this. I halved the recipe, used shallot for onion, gold raisins, and I used canned diced tomatoes. I cooked the chutney in my cast iron skillet, then just added the fish to the skillet and put in the oven. The fish came out cooked to perfection and not at all dry. I'm so grateful to have such a delicous and impressive recipe in my repertoire!

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Aja

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Sep. 25, 2009

The problem with swordfish is that it often gets too dry. The problem was not solved adequately with this recipe. Otherwise, I really liked the flavors.

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Rich Greer

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Reviewed: Aug. 26, 2009

This recipe was amazingly simple and SOOOO delicious! I had everything but the olives and pine nuts, so I omitted the olives (hubby doesn't like them anyway) and substituted sunflower seeds for the pine nuts. While I waited for the sauce to cook, I washed the dishes and still had time to season the fish. I added about a half cup of water to the sauce though and covered the dish with foil in the oven. It turned out amazing and the swordfish tasted so good. Definitely making this again and again!

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connie1976

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Reviewed: Aug. 25, 2009

Delicious! I marinated my steaks for 24 hours with 1/3 cup white wine, 1/4 cup lemon juice, 2 tablespoons soy sauce, and 2 tablespoons olive oil. For the sauce, I doubled the garlic and never set my burner higher than medium. I cooked my swordfish steaks for 30 minutes because they were about 2 1/2 inches thick. They came out perfect. I served this over garlic mashed potatoes with asparagus with hollandaise sauce on the side. My boyfriend said this was the best meal he has had in years!

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hoveyfox

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Reviewed: Jul. 27, 2009

This was totally worth the trip to the store to buy the ingredients! If you want somthing different and easy to make that will impress....this is it! I cooked the mixture ahead of time so that all I had to do was cover it ontop of the fish and stick it in the oven when my guests arrived. I made the recipe to the T and it came out perfect! I served this with rice pilaf and mixed arugula salad. YUM

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Muffin Mans wife

Cooking Level: Intermediate

Home Town: Salem, New Hampshire, USA

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Reviewed: Jul. 16, 2009

Wow! I have to admit, even after reading all of the positive reviews I was skeptical. However, all of the reviews are true! While it was in the oven, my boyfriend walked in and said "it smells like a restaurant in here!" All of the strange ingredients meld together to create an amazing flavor! I used shark steaks instead of swordfish because that's what we had on hand. I will be making this again shortly.

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pretty decent

Cooking Level: Intermediate

Home Town: Gansevoort, New York, USA

Living In: Blooming Grove, New York, USA

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Reviewed: Jun. 24, 2009

Me & my husband had this recipe & it was five stars too us the sword fish turned out very juciey & we will be having this again sooner then we think!

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murphy

Cooking Level: Expert

Living In: Hollywood, Florida, USA

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Reviewed: Jun. 17, 2009

The sauce for this recipe is YUMMY! I loved the sweetness of the raisins with the saltiness of the capers and olives. This makes quite a bit of sauce, too.

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Apr. 1, 2009

This was SO good, the only thing that I did differently was (and only because I had them in the freeze) was to use toasted pine nuts. This is a keeper, and I bet it would be great with scallops! Thanks for sharing!

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StableBoy

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Reviewed: Mar. 21, 2009

This fish is really fabulous. This recipe works on other types of white fish. You could play with proportions and the fish will be wonderful.

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amanecer

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2009

Absolutely fantastic! The flavors are all there. I have made this a few times and have even substitutued boneless, skinless chicken for the swordfish. Excellant! Thanks for the recipe!

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missmarinak

Cooking Level: Expert

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Reviewed: Feb. 3, 2009

The swordfish was moist and flavorful. The sauce was delishous. This would definitely work on other types of fish. I added a couple of teaspoons of good balsamic viniger to the suace. I also used a good extra virgin olive oil. I'm definitely going to make this again!!!

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Ship's Galley

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Reviewed: Dec. 16, 2008

This was absolutely delicious and easy to make. The flavors blended together very nicely and my bf ate everything up! I used golden raisins for a slightly milder taste. Though I like capers, I didn't have any so I omitted them (I didn't even miss them). I did have to add a little broth into the baking dish after a little while as I had to cook the swordfish longer (had a big juicy piece). It ended up perfect as it just reduced with the rest of the sauce. All in all, a great recipe and I will be making this dish again!

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LEIEA2000

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Reviewed: Nov. 30, 2008

My husband made this last night and it was fabulous! I was not too sure when he said he wanted to try it but ended up a believer. He did not add all of the called for raisins and we both wished he had. The salty/sweet combination was wonderful. We will be making this again!

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kenmeg

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Reviewed: Nov. 25, 2008

What a tasty and unique dish! I really enjoyed this one, wonderful blend of flavours, yet very simple to put together in relatively little time. My husband gives this one a 3, meaning 'good' in his eyes...I opted for a 4 as I thought it was 'really good'!! Definitely not your everyday dish, thanks for sharing!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Nov. 22, 2008

Fantastic recipe! Works perfectly with swordfish texture which is more firm. The only changes I made were to use canned petite diced tomatoes drained of most of the juice, and I did not bake (I didn't want to dirty another pan), I seared the swordfish steaks with grape seed oil (only oil I use) before I started the sauce then removed from pan and set aside. I made the sauce then placed the steaks back in the pan with the sauce to simmer covered until the steaks flaked with fork.

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BONSAI64

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Bellevue, Nebraska, USA

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Reviewed: Oct. 25, 2008

This tasted great and made for a wonderful presentation at the table! I made a couple of minor changes - I only used about half the oil, used a can of diced tomatoes (didn't have fresh), and left out the pine nuts (due to allergies). My family loved the little bits of sweetness from the raisins (I used golden) along with the tart, salty flavor of the capers and olives. Yum!

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MELISSA_B

Cooking Level: Expert

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Reviewed: Oct. 6, 2008

Great recipe overall. I made extra topping and was glad I did. The only tweaks I made was extra garlic (personal preference), and, like some other reviewers, a healthy dose of balsamic vinegar, which put the flavor over the top! I confess I didn't have olives or capers on hand, but I did have prepared olive tapenade which seemed to be a fair substitute. I'm not a big olive fan in general, but the combination of flavors worked for me and the olive was not too overpowering. This one's a keeper!

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Rebecca V

Cooking Level: Intermediate

Home Town: Maitland, Florida, USA

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Reviewed: Aug. 3, 2008

the only thing i didn't have were the pine nuts - because the fish wasn't fried or grilled, it made the sauce too watery. next time, i will either fry or grill the fish first.

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Dettie

Cooking Level: Expert

Home Town: Quezon City, National Capital Region, Philippines

Living In: Westerly, Rhode Island, USA

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Reviewed: Jul. 2, 2008

made this with tilapia and chicken and everyone loved it. forgot the pine nuts but will add next time. will try 1/2 the raisins next time as they clashed with the capers. thought the entire small onion was going to be too much but it was wonderful. I blended half so it was a smoother consistency and liked the appearance better. cooked zuchinni, summer squash and carrots until tender-crisp and tossed with the mix and topped with a little feta - delightful recipe!

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