Swordfish With Roasted Red Pepper Vinaigrette

Submitted by mollypaul

"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: 25mins
• Ingredients: 9
• 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.