Swordfish with Bacon and Cherry Tomatoes

There is something about the combination of swordfish and bacon that just works!  Throw in some white wine and cherry tomatoes and you’ve got a restaurant quality dish in about 15 minutes.  This dish would also work really well with halibut or sturgeon.  Serves 4

  • 1 T. olive oil
  • 3 slices of bacon, chopped
  • 4-5 scallions, white and light green parts only, sliced
  • 2 cloves garlic, minced
  • 1/2 C. dry white wine or champagne
  • 1 C. cherry tomatoes
  • 1/4 t. saffron threads
  • salt and pepper
  • four swordfish steaks or filets, about 1 inch thick

Heat the oven to 375 degrees.  Heat the oil in a large ovenproof skillet.  Fry the bacon, scallions, and garlic until the bacon begins to crisp.  Add the wine, tomatoes and saffron.  Stir to combine.  Sprinkle the fish with salt and pepper.  Move the tomatoes aside and place the fish in the pan.  Cook about one minute, the bottom will begin to brown.

Put the whole pan in the oven with a lid or cover tightly with foil.  Bake for 9-10 minutes.  Serve the fish with a spoonful of the tomato-wine sauce over the top.





About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
This entry was posted in Healthier Options, Italian, Quick Dinners, Seafood and tagged , , , , , , , . Bookmark the permalink.

1 Response to Swordfish with Bacon and Cherry Tomatoes

  1. Sabiscuit says:

    I’d forgotten how much I enjoyed swordfish. My mother used to make this for us on Saturdays for lunch. The taste sensation was tremendous. I’ll have to find some. x

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