Swordfish steaks with Tomato-Basil Sauce
My own invention, a quick and easy "something". I thought it would make a nice combination, and wasn't disappointed. Whenever available, I substitute fresh basil for the dried spice.
- Ready In:
- 2 swordfish steaks
- 1 tablespoon olive oil
- salt and pepper
- 1 large ripe tomatoes, chopped
- 1⁄2 teaspoon dried basil
- Salt and pepper the swordfish steaks.
- In a saute pan just large enough to hold the steaks, heat the oil, and quickly brown the swordfish on both sides, but not cooking completely.
- Remove them from the saute pan and set aside.
- In the same pan, add the tomatoes and the basil.
- Cook for a few minutes, until the tomatoes begin to break down.
- Return the fish to the pan, covering them with the sauce.
- Cover the pan, and cook at a low simmer for 4-5 minutes until they are done.
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This is a great base recipe and a novel way to cook swordfish that marries the tomato flavors well. I have made this twice now each time a little differently. Tonight I added steamed minced carrots to the tomatoes that I had leftover from another dish and lots of garlic and oregano.I pureed the sauce in a processor. Previously I used 2 cups of cherry tomatoes and lots of cumin and garlic. Both times this recipe came out great!Reply
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