Cooking swordfish in a slow cooker ensures an uber-moist steak. Be sure to remove the bloodline--a particularly strong-flavored muscle--from the fish as well as any skin and dark meat, or better yet, have your fishmonger do it for you. Garnish this slow-cooker swordfish with fresh oregano sprigs and leaves, if desired. Source: Everyday Slow Cooker

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Ingredient Checklist


Instructions Checklist
  • Stir together the tomatoes, onion, olives, oregano, garlic, sugar, salt, tomato paste, and half of the basil in a 5- to 6-quart slow cooker. Cover and cook on HIGH until the vegetables are tender, about 3 hours. Stir the tomato mixture, and nestle the fish steaks into the tomato mixture. Cover and cook until the fish is cooked through or a thermometer inserted into the steaks registers 140 degrees F, 15 to 25 minutes. Transfer the fish to a platter, reserving the sauce in the slow cooker; stir the vinegar into the sauce. Spoon the sauce and vegetables over the fish, and sprinkle with the remaining basil.


Nutrition Facts

338 calories; total fat 13g 20% DV; saturated fat 3g; cholesterol -1mg; sodium 542mg 22% DV; potassium -1mg; carbohydrates 14g 5% DV; fiber 3g 12% DV; sugar 7g; protein 36g 72% DV; exchange other carbs 1; vitamin a iu -1IU; vitamin c -1mg; folate -1mcg; calcium -1mg; iron -1mg; magnesium -1mg; thiamin -1mg; added sugar 1g.