Ingredients
4 swordfish steaks about 1 1/4 inch thick
kosher salt and freshly ground pepper
3 tbspn extra virgin olive oil
3 tbspn finely chopped shallot
1 1/2 cups peeled, seeded, chopped tomato
2 tbspns red wine vinegar
1 tbspn capers, coursely chopped
6-8 fresh basil leaves, finely shredded
Preparation
preheat oven to 450 F heat large heavy oven proof frying pan over high heat until very hot - 3-4 minutes. meanwhile pat swordfish dry with paper towels and season both sides with salt and pepper add 1 tbspn olive oil to the hot pan and then add fish, sear for 1 minute on first side, about 30 sec on second side and then place pan in oven to roast for 2-3 minutes for rare, or to taste. Remove from oven and transfer to warmed platter, tented with foil while making sauce. Sauce: in same frying pan, over medium heat, warm remaining olive oil. add shallot and saute till softened, about 2 minutes. add tomato, vinegar, capers and season with salt and pepper. saute until the mixture is hot, about 2 minutes. divide fish among warmed individual plates. spoon sauce over fish and garnish with basil - serve at once.
