Swordfish With Roasted Red Pepper Vinaigrette

Name: Swordfish With Roasted Red Pepper Vinaigrette
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
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

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Recipe by Molly53

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.

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READY IN: 25mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

To make the vinaigrette: whirl first four vinaigrette ingredients in the container of a food processor or a blender until smooth.
Add the oil in very slowly until fully incorporated.
Season to taste with black pepper.
For the fish: heat the olive oil in a large skillet.
Cook about 4 minutes on each side or until completely done.
To serve, transfer cooked fish to a warm plate and top with a little of the vinaigrette.

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