Swordfish With Roasted Red Pepper Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A company fish dinner from the flavor center of the universe, Louisiana. Courtesy of Chef Randy Windham of the Bistro, as featured in The Louisiana New Garde television series. Ingredients:
28 ounces swordfish steaks (four 7-ounce steaks, 1-inch thick) |
2 tablespoons olive oil |
1 red bell pepper, roasted, peeled and seeded |
1 garlic clove, roasted and minced |
2 tablespoons balsamic vinegar |
1/8 teaspoon salt |
1/4 cup olive oil |
1/4 cup extra-virgin olive oil |
pepper, to taste |
Directions:
1. To make the vinaigrette: whirl first four vinaigrette ingredients in the container of a food processor or a blender until smooth.
2. Add the oil in very slowly until fully incorporated.
3. Season to taste with black pepper.
4. For the fish: heat the olive oil in a large skillet.
5. Cook about 4 minutes on each side or until completely done.
6. To serve, transfer cooked fish to a warm plate and top with a little of the vinaigrette.
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