
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
20 mins
Cal/Serv:
277
Swordfish makes even the most mundane weeknight special.
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Ingredients
- 3 Tbsp.
extra-virgin olive oil, divided
- 3
swordfish steaks
kosher salt
Freshly ground black pepper
- 2 pt.
multicolored cherry tomatoes, halved
- 1/4 cup
red onion, finely chopped
- 3 Tbsp.
Thinly sliced basil
Juice of 1/2 a lemon
Directions
- Step 1Heat oven to 400°.
- Step 2In a large cast-iron skillet over high heat, heat 2 tablespoons oil. Add fish to pan and season tops with salt and pepper. Cook until fish is browned on one side, 3 to 5 minutes. Flip and season the opposite side with salt and pepper. Remove pan from heat and place into the oven.
- Step 3Roast until swordfish is cooked through and flaky, about 10 minutes.
- Step 4Make the fresh tomato salad: In a large bowl combine tomatoes, onion, and basil. Add remaining tablespoon oil and lemon juice and season with salt and pepper.
- Step 5Spoon salad over fish and serve.
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