The Recipes

Baked Swordfish with Spicy Tomato Sauce

When I was living in Helena earlier this year, I ate at pretty much all of the restaurants in town.  One of my favorites, while not having consistently good food, did have a great ambiance and a few appetizers on the menu that I really liked.  One of these appetizers were shrimp sauteed in a spicy tomato sauce, so I decided to cure my nostalgia for Montana by making a seafood dish in a similar sauce.  Mine came out pretty tasty if not exactly like the restaurant dish... but then again, I'm pretty sure the restaurant version was absolutely laden with a vat of butter.

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Baked Swordfish with Spicy Tomato Sauce


- 1 swordfish fillet, 6-8 oz.

- 3-4 slices of onion

- 1/4 orange bell pepper, sliced

- 2 cloves garlic, roasted (or minced if you don't want to bother with the roasted garlic)

- 1 tsp. crushed red pepper

-  a few dashes of hot sauce

- 1/4 c. tomato sauce or puree

- 2 kalamata olives, sliced

- handful of parsley, torn or chopped

- 1/4 lemon, juiced

- salt

- pepper

Preheat the oven to 375 degrees.

Scatter the pieces of onion and peppers on a piece of aluminum foil.  Season them with salt and pepper.  Season the fish with salt and pepper and place it on top of the vegetables.

Mix together the tomatoes, hot sauce, crushed red pepper, and garlic.  Season with pepper.  Pour the sauce over the fish.  Top with the olives.  Close the packet loosely and transfer to the oven.  Bake for 18-22 minutes.

Plate the peppers, onions and fish.  Finish with lemon juice and parsley.