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Swordfish with currants, olives, capers & toasted pine nuts


  • Heat the oil in a large heavy-bottmed pan and gently saute the onion and garlic for a couple of minutes. Then add the wine, tomatoes, olives, seasonings and currants. Mix well and gently cook for 5-10 mins to reduce a little, adding more wine if needed.
  • While the sauce is cooking, lightly oil a ridged grill (or BBQ) and cook the swordfish to the desired degree.
  • To serve, place the fish on individual plates, spoon the tomato mixture on top and sprinkle with the capers and pine nuts.


  • 1 tbsp olive oil
  • ½ large red onion, very finely sliced
  • 2 garlic cloves, crushed
  • ¾-1 cup dry white wine
  • 6 large cherry tomatoes, cut into 6
  • 6-8 pitted black olives, chopped
  • sea salt & freshly ground pepper
  • 2 tbsp currants
  • olive oil spray
  • 4 x 180 gm swordfish steaks
  • 2 tbsp capers, chopped
  • 2 tbsp pine nuts, pan toasted

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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