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Swordfish Cote-D`Azur

Swordfish Cote-D`azur recipe image
Swordfish Cote-D`Azur is an elegant yet simple Mediterranean dish that highlights the firm, meaty texture of swordfish. Poached gently in a vibrant broth of dry white wine, tomatoes, and aromatic saffron, the fish absorbs subtle flavors of fennel, thyme, and garlic. Served cold, it offers a refreshing contrast to heavier main courses, making it perfect for summer dinners or light lunches. The combination of bright lemon zest and rich olive oil creates a balanced profile that is both savory and sophisticated. This recipe is ideal for entertaining or a quiet weeknight meal when you want something satisfying without the fuss. It pairs beautifully with crusty bread to soak up the flavorful cooking liquid.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 189.8
Dietary: Gluten-free
Description
Swordfish Cote-D`Azur is an elegant yet simple Mediterranean dish that highlights the firm, meaty texture of swordfish. Poached gently in a vibrant broth of dry white wine, tomatoes, and aromatic saffron, the fish absorbs subtle flavors of fennel, thyme, and garlic. Served cold, it offers a refreshing contrast to heavier main courses, making it perfect for summer dinners or light lunches. The combination of bright lemon zest and rich olive oil creates a balanced profile that is both savory and sophisticated. This recipe is ideal for entertaining or a quiet weeknight meal when you want something satisfying without the fuss. It pairs beautifully with crusty bread to soak up the flavorful cooking liquid.
Ingredients
  • 1 tablespoon Olive oil
  • 1 pound Swordfish steaks (4-6
Directions
  1. 1
    Heat olive oil in a large skillet over medium heat.
  2. 2
    Place swordfish steaks in the skillet.
  3. 3
    Add peeled and quartered tomatoes, fennel seeds, thyme, bay leaf, crushed garlic, peppercorns, salt, and saffron.
  4. 4
    Stir in dry white wine and bring the mixture to a boil.
  5. 5
    Cover the skillet and simmer for 10 minutes, or until the fish is cooked through but still firm.
  6. 6
    Remove from heat and allow the fish to cool in the cooking liquid.
  7. 7
    Serve the cold fish with 4-6 tablespoons of the cooking liquid.
  8. 8
    Garnish with thin slices of lemon before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 189.8kcal
% Daily Value *
Total Fat 9.1g14%
Saturated Fat 1.7g9%
Cholesterol 65.8mg22%
Sodium 61.3mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 26.1g53%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe works well with other firm-fleshed fish such as tuna or salmon.

Ensure tomatoes are peeled and quartered before adding to the skillet.

Fennel seed and thyme are essential for the authentic Mediterranean flavor profile.

Saffron adds a distinctive color and aroma; do not skip it if possible.

The dish is best served cold, making it a great make-ahead option.

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Keywords: swordfish, mediterranean, saffron, tomato, wine, poached, seafood, fish, cold, appetizer, main, summer, lemon, olive oil, garlic, fennel, thyme, bay leaf, peppercorns, white wine
Read it online: https://www.chefs-mate.com/recipe/swordfish-cote-dazur/