Curried Swordfish With Tomatoes, Greens and Garlic Toast Recipe (2024)

The swordfish at the market didn't look terribly appealing, so I got a thick cod filet instead. Worked like a champ.

I used baby spinach but next time will use a sturdier green and maybe a couple cloves of chopped garlic. I also added a can of cannellini beans which looked and tasted terrific. Very fast, very very delicious.

Great recipe! Made this with basmati rice instead of garlic bread, so I added two minced garlic cloves to the greens and tomatoes. With this recipe it’s important to prep the ingredients before you start cooking. Everything comes together very fast.

The flavors are good. The swordfish got a bit overcooked while I was waiting for the tomatoes to burst and the greens to wilt. I would recommend browning the swordfish as described, removing it, adding the veggies; when the tomatoes are or are about to burst add the swordfish back in. It only needs a minute or two after the initial browning.

This dish is delicious. The texture of the fish was so moist unlike any swordfish I have ever eaten. After I flipped the fish, I adjusted the flame too low, so the greens and tomatoes weren't wilted or cooked properly. but I simply turned the heat higher, covered the pan and tried again. Three minutes later, voila!. Lovely.

The trick for cooking perfect swordfish isn't so much HOW you cook it, but how LONG you cook it! Use your instant read, and take it off the heat when it's 125 degrees. It sounds low, but trust me - that's the secret!

I used salmon instead of swordfish, just for cost, and it was delicious. Other than that, followed the recipe as is.

Add garlic after flipping or else it will burn. Used shredded Brussels sprouts and that worked fine.

Anyone try tuna? Salmon? Is swordfish sustainable? How about the mercury?

Very easy recipe that tastes and looks much more complicated.As noted elsewhere, get everything ready before you begin, the cooking moves quickly.I added half sliced and blanched lemon in the butter before adding the fish to the pan. Recommend this for a busy night when you want something that looks and tastes special.

Adaptations: Sear salmon, halibut cod, etc. in olive oil for 2-3 minutes over medium-high heat, on both sides. Remove salmon to plate. In the same oven-proof skillet, add LOTS of cherry tomatoes, 2 large bunches kale or other study greens, 1 cut-up red bell pepper, 1 clove crushed garlic, and 1 cup stock. Simmer covered until tomatoes burst. Place fish on top of veggies. Cover and put in 375% oven for about 4 minutes, depending on thickness of fish.

This is excellent! However, I questioned the wisdom of adding the "tomatoes (on the vine)" as suggested in Step 1 of the recipe. Glad I did. After Googling the issue, I added the tomatoes without their stems. According to several reliable sites I found, the leaves, roots, and stems of tomatoes "are rich in tomatine, an alkaloid that's mildly toxic to humans."

Lovely and very quick recipe! The fish was super-moist. I used Tuscan kale for the greens and loved the chewy contrast with the cherry tomatoes which were almost melting. I was a little wary of curry on the swordfish but it worked very well. I used half Madras curry and half Vadouvan curry, along with half smoked paprika and half sweet paprika. For more acid, I whipped up a quick raita with plain Greek yogurt, cilantro, red onion, lime juice, salt and pepper. Delicious!

Seems hard to mess up. Defrosted the swordfish earlier and used 1 tbsp salted butter and 1 tbsp grapeseed oil. Used maldon salt to season the steaks. Fish came out perfectly, tomatoes took a bit of time to burst.

This is an easy and amazing meal combining a couple of my favorites, swordfish and kale.

I did follow the seasoning and the technique, but modified the sauce a lot. As others said, sautéing the fish for 3 minutes on each side and then removing it, is critical. Subbed ripe compari tomatoes, the only ones worth eating out of season, IMO. Added broccoli because that’s what I had, garlic because it’s garlic, and about 1/4 cup vermouth and 2 tbs butter for more sauce. Cooked covered for 10 min. Fish was really cooked but added it to the covered pan, shut off burner, to warm up. Perfect!

such a great recipe! I use baby spinach for the greens. Substituted Israeli couscous for the bread to better sop up the wonderful sauce

Used polenta instead of garlic bread. Added garlic cloves to the mixture.

This was a fast cook, so get everything ready before starting. After reading other home cook notes, I cooked the fish for about 3 minutes on medium high. Removed it to a plate and then sautéed chopped chard stems. When they softened I added chiffonade cut chard and cherry tomatoes of many colors. Added back fish after a few minutes and covered. Turned low and cooked for about 5 minutes. Perfect for thickness of swordfish. Served with garlic rubbed sourdough toast. Great weekday dinner.

This was an easy and fantastically delicious dish. An entire table of adults, children and picky eaters simply loved this. I echo other reviewers who say to pre-cook the kale and tomatoes a few minutes before adding them to the fish, otherwise the fish will be overcooked when the kale/tomatoes are done. I used swordfish (defrosted) from Trader Joes (they also stock Ghee), and bought the Madras curry powder at an Indian Market. I'm glad I got the Madras curry for this dish.

I loved the flavors of this dish … except for the swordfish, which came out somehow blander than simple grilling. Since it felt like a waste of good fish, I tried substituting chicken breast (used thin-cut tenders) for the fish and thought it came out delightful.

A friend's cheffy husband made this for us this weekend. Surprisingly un-curry-flavored but absolutely delicious, savory and rich, with the bursting multicolored tomatoes a fantastic counterpoint to the smoky fish, fresh wilted chard, and buttery pan sauce. We brought naan over, because we thought the dish would be more Indian-themed than it was, but the garlic-rubbed ciabatta was a lovely crunchy contrast to the meaty fish and soft veggies. Delicious!!

Delicious! I substituted cod for the swordfish because that's what I had in the freezer. Very quick and easy to make. I'll definitely make this again.

I’ve made this twice. The first according to the recipe and it was good although the fish was a little over cooked. The second time I cooked the fish 2 minutes a side and removed it to plate. I added in 2 gloves of minced garlic with the tomatoes and kale, upped the curry by 2 teaspoons. Added a can of garbanzo beans to make it a little heartier. Added the fish back in to heat up towards the end and served over basmati rice. Delicious and easy.

Absolutely delicious. I did not have sweet paprika so I used smoked and it turned out wonderful. I agree with others that it took a little longer to get the tomatoes to burst. I simple removed fish, covered veggies for a few and it turned out perfect.

Made as directed (with kale as the green). Had to cook longer due to a very large piece of Sword. Delicious and a different vibe. Would make again!

This is an easy, delicious, and versatile recipe! I made this with yellowfin tuna steaks and a combo of beet and turnip greens. I also added a can of cannellini beans at the end. I didn’t have curry powder so mixdd cumin, coriander, and red pepper for the rub. I added chopped garlic before adding the greens and tomatoes, and I cut the tomatoes in half. Next time I might sauté the tomatoes and greens in the pan for a bit before adding back the fish. So easy for how beautiful it looked and tasted.

Can make this with Tuna, Halibut, and Cod too.