Swordfish with charred tomato vinaigrette

4 Servings

Ingredients

Quantity Ingredient
-JUDI M. PHELPS
2 larges Vine-ripened tomatoes
¼ cup Olive oil
Freshly ground black pepper
1 small Onion; peeled and sliced
1 Jalapeno pepper; cored and sliced
1 Clove garlic; minced
¼ cup Red wine vinegar
Kosher salt (optional)
2 tablespoons Fresh basil; chopped
4 Swordfish steaks (6 oz each) cut at least 2 inches thick
3 tablespoons Parsley chopped

Directions

Core the tomatoes and cut them into thick slices. Brush both sides of the slices with oil and season generously with pepper.

Heat a large cast-iron or heavy-bottomed skillet over high heat until hot. Lay the tomato slices in the pan in one layer and cook for 2 to 3 minutes on each side to char. Lift the tomato slices from the pan and set aside on a plate. Repeat the procedure until all the slices have been charred.

Put the onion slices in the same pan and cook over high heat for 2 to 3 minutes, stirring, until the onions begin to brown. Add the chopped basil and keep warm. Season the swordfish steaks with a little salt and pepper. Brush both sides of each with the remaining oil.

Heat the same or another large cast-iron or heavy-bottomed skillet over high heat until hot. Alternately, prepare a charcoal, wood, or gas grill or preheat a broiler. Cook the swordfish for 3 to 4 minutes to a side for medium. Do not overcook. Put a swordfish steak in the center of each plate and spoon the warm tomato vinaigrette over it. Sprinkle with parsley. Source: Hearth-Healthy Cooking for all Seasons.

Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...

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