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from "Nantucket Open-House Cookbook" by Sarah Leah Chase

Swordfish aficionados who swear to the pure tastes of grilling this meaty fish, might wince at the thought of baking it indoors smothered in a tomato sauce. I recommend trying this method once the grill has been stored away for the winter as I find that the slightly sweet, sherry-laced sauce is a wonderful complement to the swordfish in this authentic Portuguese dish.

Makes 6 servings
 Nantucket Open-House Cookbook

3 pounds swordfish steaks
Salt and freshly ground pepper to taste
1/4 cup fresh lemon juice
3 tablespoons olive oil
1 large yellow onion, chopped
4 cloves garlic, minced
3 ripe large tomatoes, seeded and cut into 1/4-inch dice
1/2 cup tomato paste
1 tablespoon brown sugar
1/2 cup dry sherry
3/4 cup dry white wine
1/2 cup chopped fresh parsley or fresh coriander leaves
1 lemon, thinly sliced

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1. Arrange the swordfish in a single layer in a lightly oiled shallow baking dish. Sprinkle with salt and pepper and rub all over with the lemon juice.
2.Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring frequently, for 10 minutes. Stir in the tomatoes, tomato paste, brown sugar, sherry, and wine. Simmer uncovered for 15 minutes. Stir in the parsley and season to taste with salt and pepper.
3.Preheat the oven to 375°F.
4.Pour the sauce over the fish in the baking dish and scatter the lemon slices over the top. Cover the dish tightly with aluminum foil. Bake just until the fish is cooked through, 25 to 30 minutes.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Wild Swordfish Steak - $24.99/lb
 6 - 8 oz, Hand-cut
  Lemons - $0.89/ea Save! 5 for $4
  Just FreshDirect Extra-Virgin Olive Oil, Mediterranean Blend - $10.99/ea
 33.8fl oz
  Organic Yellow Onion, Medium - $1.99/lb
  Beefsteak Tomatoes, Large - $2.99/lb
  Contadina Tomato Paste - $0.99/ea
  Domino Light Brown Sugar - $1.69/ea
  Roland Sherry Cooking Wine - $2.59/ea
 12.9fl oz
  Varanda do Conde Vinho Verde
This product is currently unavailable.
  Italian Parsley - $1.29/ea
 approx. 4oz
You May Already Have
  La Baleine Fine Sea Salt - $4.69/ea
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
  Peeled Garlic - $4.99/ea Save! 2 for $6
 approx. 8oz
Estimated Total:  
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