Seared Swordfish With Tomato-olive Sauce |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Cooking Club of America. Ingredients:
1 tablespoon lime juice |
4 teaspoons extra virgin olive oil, divided |
1/4 teaspoon fresh ground pepper, divided |
1/8 teaspoon salt |
16 ounces swordfish steaks |
1 small onion, chopped (1/2 cup) |
1 garlic clove, minced |
1/2 teaspoon ground cumin |
1 (14 1/2 ounce) can roasted diced tomatoes |
1/3 cup water |
1 tablespoon olive, chopped |
Directions:
1. Heat oven to 425 degrees F.
2. In ziptop bag, mix together lime juice, 1 tsp oil, 1/8 tsp pepper and salt. Add swordfish; turn to coat. Refrigerate while preparing tomato sauce.
3. Meanwhile, in medium saucepan, heat 2 tsp of the olive oil over medium heat until hot. Add onion; cook 3 to 4 minutes or until softened, stirring frequently. Add garlic and cumin; cook and stir 30 seconds. Add tomatoes and water; bring to a simmer. Simmer 10 minutes or until thickened, stirring occasionally.
4. While sauce is simmering, remove swordfish from marinade; discard marinade. Heat remaining 1 tsp olive oil in large nonstick skillet over medium-high heat until hot. Add swordfish; cook 2 to 3 minutes or until browned on one side. Place swordfish on baking sheet (sprayed with cooking spray), browned side up. Bake 6 to 8 minutes or until swordfish is opaque in center.
5. Stir remaining 1/8 tsp pepper and olives into sauce. Serve with swordfish.
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