A delicious combination of fresh ripe tomatoes and olives are the perfect complement to these simply cooked swordfish steaks. This meal is quick enough for a weeknight meal and impressive enough to wow your friends. Give it a try and I know you will love it.
Ingredients for Swordfish Steaks with Tomato and Olive Salsa:
serves two
* 2 swordfish steaks, approximately 1 " thick
canola oil
Kosher salt
course pepper
9-10 cocktail tomatoes, 1 cup seeded and chopped
1/4 cup Kalamata olives, coarsely chopped
1/4 cup chopped parsley
zest of 1 lemon
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
Time-Saving Tip: A few hours ahead you can zest and juice the lemon, and chop the parsley and olives.
*Prior to cooking the fish let it come to room temperature for about 30 minutes.
Let's see what we need.
Now let's start cooking.
Right before cooking the fish prepare the salsa. Combine the tomatoes, olives, lemon zest and parsley. Add the olive oil and lemon juice. Season with some salt and pepper. Set aside.
Preheat oven to 400 degrees. Rinse and dry fish very well with paper towels. Sprinkle each side with a little salt and pepper. Add enough canola oil to the oven proof pan to lightly coat the surface. Heat the pan to medium-high. Once heated add the fish... it will splatter. Sometimes I cover the rest of my stove with foil so it doesn't get greasy and then it is less clean up for me.
After about 2-3 minutes the steaks should be a golden brown. Using a spatula flip them over. After cooking for about 2 minutes or so place the pan in the oven. Cook for about 5 minutes or until done. Don't overcook the swordfish or else it will be dry. Keep in mind that thanks to the heat there is some residual cooking after removing the fish from the oven.
Plate the fish and top with some salsa.
It's ready! The Swordfish Steaks and Tomato and Olive Salsa are both delicious and beautiful. Serve with a glass of white wine and this is really an elegant meal easy enough for any night of the week.
Enjoy!
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