Swordfish with Onion Jam Recipe

This swordfish recipe is hall of fame worthy.

Well, if there was a seafood "Hall of Fame," this dish would be in it. Because it's that good. Some recipes stand the test of time and enjoy an enduring popularity. Like this one, which is definitely a classic. The secret sauce here is the simplicity of the swordfish preparation coupled with the sweetness of the onion jam.

This swordfish recipe contains caramelized onions, and we all know the addition of caramelized onions equals just one thing—voila. Trust me, this is a special dish no one can resist. And, the best part, you can now enjoy this tasty meal at one of the best fishing spots in the world. Your home. 

— Roger

You can make the onion jam ahead of time and bring it to room temperature before serving. It's important to use a large pan so that there's plenty of space for the onions to caramelize. Any extra jam can be frozen. Unfrozen, it will stay fresh, refrigerated, for three to four days.

Serves 4



3 tablespoons olive oil, plus more for the fish
2½ pounds red onions, julienned
½ cup red wine vinegar
2 to 3 tablespoons extra-fine sugar
Freshly milled black pepper
1½ to 2 pounds swordfish steaks



Heat the oil in a large skillet. Add the onions.

Cook over medium-high heat for 5 minutes. Do not stir. Lower the heat and cook for 20 minutes longer, stirring only to prevent scorching. The onions should be browned and reduced in volume.

Add ½ cup water and continue cooking for 10 minutes longer. Add the vinegar and sugar. Bring the mixture to a boil and let cook for 15 minutes, stirring often. The onions will achieve a jam-like consistency. Cool to room temperature before serving. Season with salt and pepper to taste.

Preheat the broiler.

Brush the swordfish with oil. Broil for 8 to 12 minutes, or until cooked through. Serve with the onion jam.

From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.

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