Balsamic Baked Swordfish Italian-Style

Here is a new fish recipe you are going to love, and it’s not just for the Summer.

It’s tasty, easy and quick to make, but also low calorie and nutritious. Add this to your tasty healthy dinners list. Those make keeping fit super easy, because you are eating tasty food that’s not boring, which keeps you going.

Intrigued to see the recipe, and make it?

Keep reading.

I am sharing that soon, but first let me answer a few common questions around swordfish.

Do you eat the dark part of swordfish?

The dark part of the swordfish, often called the bloodline, is edible, but it has a stronger flavor that some people find too fishy. Removing it before cooking can result in a milder, cleaner taste. I personally don’t eat that.

Baked Swordfish Recipe With Balsamic Vinegar

It’s about time we make this delicious balsamic swordfish, isn’t it?

Here’s the full recipe. Feel free to follow the steps on your screen, or print it out.

Let me know how you like it.

Balsamic Swordfish with Olives

Craving a new Mediterranean fish dish for Summer? Try this Italian balsamic swordfish with olives. It's healthy, quick and tasty.

Course Main Course

Cuisine Italian

Keyword balsamic, balsamic fish, mediterranean, swordfish

Prep Time 15

Cook Time 45

Total Time 1

Servings 2 people

Calories 500kcal

Cost €15

Equipment

1 chopping board
1 chopping knife
1 medium pan
1 medium large baking dish
kitchen foil
1 silicone spoon
1 tablespoon

Ingredients

2 slices swordfish
20 cherry tomatoes
3 cloves garlic
Belmorso Extra Virgin Olive Oil 1 lt
Belmorso IGP Balsamic Vinegar of Modena
salt, pepper, thyme
15 black pitted olives or as many as you want

Instructions

Mince the garlic and add to pan.
Cut the cherry tomatoes in half and add to pan.
Add the pitted black olives. Feel free to add a mix of black and green olives.
Drizzle the Belmorso EVOO, about 2 tablespoons, and let them sauté over medium heat.
Season with salt, pepper and thyme.
Add the new Belmorso IGP balsamic vinegar of Modena, about 2 tablespoons, and leave to sauté for a few more minutes.
Rinse the swordfish, add to baking dish, on top of aluminium foil (or not, if you don't like to use that).
Top with the balsamic cherry tomatoes you just cooked.
Bake the swordfish for 35 minutes.
Serve with some roasted potatoes or steamed/grilled veggies, with an extra drizzle of the balsamic. Buon appetito. What a tasty and healthy meal!