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; 13 g total fat; 3 g saturated fat; 542 mg sodium. 14 g carbohydrates; 3 g fiber; 7 g sugar; 36 g protein; 1 g added sugar;