Swordfish and Prawns with Sun Dried Tomato Bruschetta and Basil


  • 16-24 oz swordfish
  • 12-18 prawns, shell and tail off
  • 8 1/2 oz Bella Sun Luci sun dried tomato Bruschetta
  • 3 oz Bella Sun Luci extra virgin olive oil
  • 5 garlic cloves
  • 12 basil leaves, picked off the stem
  • Salt and fresh cracked pepper to taste
  • Serves 5


  • If the swordfish skin is on, remove and discard the skin.
  • Cut into equal half inch thick slices
  • Season each piece and set aside.
  • Season the prawns and set aside.
  • Finely chop/mince the garlic and set aside.
  • Slice basil leaves very thinly into strips. Set aside.
  • In a large saute pan or two, preferably non-stick, pour in half of the oil and turn on high. Place the swordfish pieces flat in the pan, top them with half of the bruschetta, cook 1-2 minutes, turn over, cover with the remaining bruschetta, add the remaining oil, garlic and prawns to the pan and cook 1-2 more minutes, until the fish is slightly firm and the prawns are just cooked through.
  • Garnish with the basil and serve.
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