Swordfish and Tomatoes with Basil Sauce

Serves 4 - Gluten Free | Vegetarian

2 SmartPoints® Per serving (1 swordfish steak, 2 plum tomato halves, 2 cherry tomatoes, and 1 tablespoon sauce)


  • 4  Plum or other small tomatoes, halved
  • 1  cup whole cherry tomatoes
  • 1 1/2  cups lightly packed fresh basil leaves
  • 3  tablespoons chicken broth
  • 3  tablespoons grated Parmesan
  • 3  tablespoons chopped walnuts
  • 1  garlic clove, chopped
  • 2  teaspoons lemon juice
  • 3  teaspoons olive oil
  • 1/2  teaspoon salt
  • 1/2  teaspoon black pepper
  • 4  (5oz) swordfish steaks


  1. Spray broiler rack with nonstick spray; preheat broiler.
  2. Place all tomatoes on broiler rack and lightly spray with olive oil nonstick spray. Broil 5 inches from heat until tomatoes are softened about 8 minutes.
  3. Meanwhile, to make sauce, combine basil, broth, Parmesan, walnuts, garlic, lemon juice, 1 teaspoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in blender or food processor, and pulse until finely chopped. Set aside.
  4. Heat remain 2 teaspoons oil in large skillet over medium-high heat. Sprinkle fish with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add fish to skillet and cook, turning once, until fish flakes easily with a fork, about 8 minutes.
  5. Divide swordfish and tomatoes evenly among 4 plates and drizzle evenly with sauce.

Swordfish and Tomatoes with Basil Sauce

10 Minutes

25 minutes

is light dish is simple to make and has many robust flavors.


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