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Braised Swordfish

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The following recipe, video and photography were provided by our partner, Chef Billy Parisi.

The best kind of swordfish is braised swordfish.

Cooked quickly on the stovetop with fresh produce and aged balsamic vinegar, the savory flavor and steak-like texture of this dish is sure to satisfy!

Braised Swordfish

Braised Swordfish


  • 2 12 oz. fresh swordfish fillets
  • 3 Tbsp. olive oil
  • 1 shallot, peeled and small diced
  • 1 garlic clove, finely minced
  • 1 celery stalk, small diced
  • 1 carrot, peeled and small diced
  • ½ red bell pepper, seeded and small diced
  • ¼ cup sherry wine
  • ¼ cup Heinen’s aged balsamic vinegar
  • 2 Tbsp. fresh basil, chopped
  • Lemons, for garnish
  • Salt and pepper, to taste


  1. Season the swordfish with salt and pepper on both sides.
  2. Add the olive oil to a large pan over high heat. Add the swordfish and cook for about 3 minutes, or until very well browned. Flip and cook for another 1-2 minutes.
  3. Remove the swordfish and add the shallots, garlic, celery, carrots and bell peppers to the pan. Sauté for 2-3 minutes.
  4. Deglaze with wine and balsamic vinegar and cook for 1-2 minutes.
  5. Add the swordfish back to the pan, cover and cook for 6-8 minutes.
  6. Garnish with basil and lemons.

Braised Swordfish

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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