Date and bacon wrapped swordfish

By Spencer Watts
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  • 1/2 cup (120 milliliters) medjool dried dates, pitted
  • 1/2 cup (120 milliliters) pomegranate juice
  • 4 swordfish fillets (120 grams each)
  • 8 slices smoked bacon
  • 3 tablespoons (45 milliliters) canola oil
  • Salt and pepper


  1. Preheat oven to 375F (190C).
  2. Place dates in a bowl, and submerge with boiling pomegranate juice. Let sit for 10-15 minutes, or until dates have softened.
  3. Put dates in a blender and process until texture is smooth.
  4. Season the swordfish with salt and pepper.
  5. Spread date mixture over top side of swordfish, and wrap each fillet with two slices of bacon.
  6. Heat a large skillet over high heat and add canola oil.
  7. Sear top side of fish for two to three minutes, and flip.
  8. Cook for another two to three minutes, or until bacon starts to get crispy.
  9. Place skillet into preheated oven and cook for four to five minutes.
  10. Serve with cumin flavoured kale (see recipe).


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