PREP TIME: 0 hours 10 mins
TOTAL TIME: 0 hours 20 mins
Ingredients
- 3 tbsp. extra-virgin olive oil, divided
- 3 swordfish steaks
- kosher salt
- Freshly ground black pepper
- 2 pt. multicolored cherry tomatoes, halved
- 1/4 c. red onion, finely chopped
- 3 tbsp. Thinly sliced basil
- Juice of 1/2 a lemon
Directions
- Heat oven to 400°.
- In a large cast-iron skillet over high heat, heat 2 tablespoons oil. Add fish to pan and season tops with salt and pepper. Cook until fish is browned on one side, 3 to 5 minutes.
- Flip and season the opposite side with salt and pepper. Remove pan from heat and place into the oven.
- Roast until swordfish is cooked through and flaky, about 10 minutes.
- Make the fresh tomato salad: In a large bowl combine tomatoes, onion, and basil. Add remaining tablespoon oil and lemon juice and season with salt and pepper.
- Spoon salad over fish and serve.
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