Swordfish With Charred Tomato Vinaigrette

Recipe Ingredients

2 tablespoons	30ml	Vine-ripened tomatoes (large)
1/4 cup	59ml	Olive oil
		Freshly ground black pepper
1		Onion - peeled and sliced (small)
1		Jalapeno pepper - cored and
1		Garlic - minced
1/4 cup	59ml	Red wine vinegar
		Kosher salt - (optional)
2 tablespoons	30ml	Fresh basil - chopped
4		Swordfish steaks - (6 oz each), cut at least 2 inches
3 tablespoons	45ml	Parsley chopped

Recipe Instructions

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.

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