Swordfish With Roasted Red Pepper Vinaigrette

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 28  ounces swordfish steaks (four 7-ounce steaks, 1-inch thick)
• 2  tablespoons olive oil

• Roasted Red Pepper Vinaigrette

• 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.