Reviewed: Mar. 19, 2012

This was amazing, I felt like I was eating in a gourmet restaurant. I don't usually like olives and my kids don't usually like raisins but the combination really worked and everyone was delighted

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Reviewer:

Kerri

Reviewed: Feb. 18, 2012

Very tasty

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Reviewer:

ekkrebill

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Cooking Level: Intermediate

Home Town: Tempe, Arizona, USA

Living In: Bellevue, Washington, USA

Reviewed: Oct. 12, 2011

Have been trying to eat more fish and this lovely sauce makes it much easier to do. Tangy and tasty, I loved it. No changes.

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Reviewer:

ANDRONICKY

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

Reviewed: Sep. 9, 2011

This is a great swordfish recipe! It's delicious and easy to make! I had to cook it a little longer than 20 mins though. The sauce plays with your taste buds, sweet/sour.... really delicious, I recommend this to all swordfish lovers!

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Reviewer:

nella114

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Aug. 23, 2011

Since I have never been a big fan of Swordfish (I find it a bit bland) I am always on the look out for a unique swordfish recipe. This was great! Totally changed my mind about swordfish. Thanks!

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Reviewer:

Ilikefrenchies

Cooking Level: Intermediate

Reviewed: Mar. 8, 2011

This swordfish recipe was divine! My daughter *hates* fish and I got her to eat this. I specifically used grape tomatoes, golden raisins, shallots, and omitted the pine nuts (allergies) and it was sooooo perfect. I highly recommend!

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Reviewer:

StaceyRae13

Cooking Level: Expert

Home Town: Yakima, Washington, USA

Living In: San Diego, California, USA

Reviewed: Feb. 23, 2011

This was a great combination of flavors and the swordfish was ideal (very pricey!!) but an ideal "steak" without the fishey flavor. Even my son enjoyed it and he is not a fish eater. Rinse the capers, though, if you have bought the jar/pickled capers. I did follow the recipe except I used 10 oz can of diced tomatoes (with chilis) but I did not use the juice. Next time I would use the juice though just to keep is moister in the pan while simmering.

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Reviewer:

ForeverTERESA

Cooking Level: Intermediate

Home Town: Indian Rocks Beach, Florida, USA

Reviewed: Feb. 1, 2011

Super easy and delicious healthy dinner...

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Reviewer:

Catherine L.

Cooking Level: Intermediate

Home Town: Quebec, Quebec, Canada

Living In: Kailua, Hawaii, USA

Reviewed: Feb. 1, 2011

My boyfriendand I loved this. I soaked the fish in milk as others recommended and subbed canned diced tomatoes. I didn't use any oil, instead used olive oil cooking spray to sear the fish and sautee the onions and garlic. After I seared the fish, I set aside and cooked the onions and tomatoe mixture in the pan. I added the fish back in and followed the recommendation to bake for 8 mins and then flip the fish putting the tomato mixture on tip and bake for another 10. Delicious and healthy! Next time I plan to use Halibut.

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Reviewer:

DCFoodie

Cooking Level: Intermediate

Living In: Alexandria, Virginia, USA

Reviewed: Dec. 11, 2010

It was good. Mine still came out a little dry and I felt the sauce/mixture overpowered the taste of the fish. Some people don't like the taste of fish though, so maybe it works for them.

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