Lavender Pan-Roasted Swordfish with Roma Tomato Sugo

Chef Fabio Viviani's delicious seafood recipe from his cookbook, "Fabio's 30-Minute Italian."


  • 2 tablespoons distilled vinegar
  • 2 tablespoons salt
  • 2 tablespoons sugar
  • 3 tablespoons dried lavender
  • 1 lemon, sliced
  • 1½ pounds swordfish, cleaned by fishmonger
  • 1/3 cup olive oil
  • 5 Roma tomatoes, cut into chunks
  • 5 cloves garlic, chopped
  • ½ cup torn basil
  • 1 cup tomato sauce
  • 2 tablespoons chopped chives
  • ¼ cup chopped Italian parsley
  • Salt and pepper
  • Olive oil


1. Combine vinegar, salt, sugar, lavender and lemon with 3 cups water in a pot and bring to a boil. Cook for 1 minute, then cool down. Once cooled, place into a large container with the fish. Let brine for 12 minutes, then remove and pat dry.

2. While fish is brining, place a large pan on high heat. Add olive oil and tomatoes to pan. Cook for 10 minutes while stirring constantly to break tomatoes down. Add garlic and cook for 2 minutes. Toss in the basil and tomato sauce. Bring to a boil, then reduce to a simmer.

3. Season fish with salt and pepper, chives and parsley. Heat a large pan with a drizzle of olive oil and lay in to sear. Sear on each side for 1-2 minutes.

4. Once seared, transfer fish to tomato sauce and simmer. Cook fish for another 5 minutes on low heat with a lid on the pan.

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