Swordfish Steaks With Warm Basil Gazpacho |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This gazpacho works well with shark as well. Serve over steamed rice Ingredients:
2 tablespoons olive oil |
2 tablespoons garlic, minced |
500 g swordfish steaks (or shark) |
1 small onion, chopped |
3 tomatoes, peeled and chopped |
1 cup cucumber, seeded, peeled and chopped |
1 green onion, sliced |
2 tablespoons lemon juice |
2 tablespoons fresh basil (or 2 tsp dried) |
1/2 teaspoon cumin |
1 pinch thyme |
1 pinch pepper |
Directions:
1. In a large skillet, heat oil over medium high heat; cook garlic, stirring for a few seconds. Add fish; lightly brown on both sides. Add onion; cook 1 - 2 minutes.
2. Add tomatoes, cucumber, green onions, lemon juice, basil, cumin, thyme and pepper. Reduce heat and simmer until fish flakes, testing with fork, about 5 minutes.
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