Slow-Cooker Swordfish in Rich Tomato Sauce

Slow-Cooker Swordfish in Rich Tomato Sauce

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From: Everyday Slow Cooker

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 (28 ounce) can no-salt-added fire-roasted diced tomatoes, drained
  • 1 cup thinly sliced red onion (from 1 onion)
  • ¼ cup pitted and chopped kalamata olives (about 8 olives)
  • 1 tablespoon chopped fresh oregano
  • 2 garlic cloves, finely chopped (about2 teaspoons)
  • ½ teaspoon granulated sugar
  • ½ teaspoon kosher salt
  • 2 tablespoons tomato paste
  • ¼ cup loosely packed fresh basil leaves, cut into thin strips
  • 4 (6 ounce) swordfish steaks (1¼ inches thick), bloodline removed
  • 1 tablespoon sherry vinegar

Preparation

  • Prep

  • Ready In

  1. 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°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 information

  • Serving size: 1 swordfish steak, ¾ cup sauce
  • Per serving: 338 calories; 13 g fat(3 g sat); 3 g fiber; 14 g carbohydrates; 36 g protein; 7 g sugars; 1 g added sugars; 542 mg sodium;
  • Carbohydrate Servings: 1

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