Seared Swordfish With Tomato-olive Sauce

From Cooking Club of America.

• Ready In: 30 mins
• Serves: 4

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 1/2ounce) 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.