Margarita's Restaurant Recipes

Bay Wolf

Sauteed Swordfish
with Red Wine-Anchovy Vinaigrette and Broccoli


I was a little bit surprised when Mike asked me to cook him this dish as I was expecting something more complicated and succulent, but Mike had never had swordfish before and he was curious about it. Being his birthday, I complied and was very pleasantly surprised by just how good swordfish can be when it's done right. This recipe is really very good, the anchovy vinaigrette complements and brings out the flavors of the fish and the vegetables. The key to this dish, however, is to not overcook the swordfish. Make sure you remove it from the frying pan as soon as it's done.

On a final note, this recipe is supposed to be for 4 people - we were able to eat it all between the two of us. Of course, I hadn't had any of the salad and Mike, who had, only ate the second steak because we weren't sure how well it'd reheat, but to get 2 lbs of swordfish instead of 1 lbs. You don't need to increase the vinaigrette as it's enough for twice that amount of fish.

Sauteed Swordfish with Red Wine-Anchovy Vinaigrette and Broccoli


For the Vinaigrette

  • 1/4 cup onion, minced
  • 1 cup red wine
  • 1/4 cup red wine vinegar
  • 1 garlic clove, smashed
  • 1 sprig of thyme
  • 2 anchovies, cleaned and minced
  • 2/3 cup olive oil
  • salt and pepper

    For the fish

  • 1 1/2 lbs. swordfish
  • 1 lb. broccoli
  • 1 large potato
  • olive oil
  • salt and pepper


    Prepare the vinaigrette by combining the onion, wine, vinegar, garlic and thyme in a small saucepan. Bring to a boil and then simmer until it reduces to about 1/3 cup. Remove the garlic and the thyme. Pour the mixture into a bowl and add the anchovies (make sure to do this while the mixture is still hot). Add the oil, the salt and the pepper. Set aside.

    Preheat oven to 425F. Peel the potato and cut it in slices. Wash and cut the broccoli into florets. Put potato and broccoli in a bowl and add olive oil, salt and pepper. Coat well. Put potato slices in a roasting pan and cook in the pan for 20 minutes. Add the broccoli to the roasting pan and cook for 25 more minutes. Remove from the oven.

    While the vegetables are cooking, cut the swordfish into 4 steaks and brush each side with olive oil. Season with salt and pepper. Heat a frying pan over medium heat and cook the fish until done, about 4 to 5 minutes per side.

    Place the swordfish in a serving plate and surround with broccoli and potato slices. Spoon the vinaigrette over the fish and vegetables. Serve.

    Adapted from the recipe for Sauteed Swordfish with Red Wine-Anchovy Vinaigrette and Purple Broccoli, page 207 of the Bay Wolf Restaurant Cookbook.

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