Swordfish with Charred Tomatoes and Herbs Recipe
Swordfish with Charred Tomatoes and Herbs
June 24, 2014 by Amy 7 Comments
This post is sponsored by Tabasco. A product we love and use regularly!
In order to get my kids on board with fish, I usually have to cook drown it in butter and/or wine. That wasn’t an option with this recipe challenge…
…but cider vinegar was.
Guess what? It worked!
Swordfish is so mild, anyway, the tanginess from the vinegar and heat from the Tabasco really made it shine.
When we were finished eating, I was reminded again how just a few simple and fresh ingredients is really all it takes for a complete and delicious meal. And without all the butter, this was healthy, too!
Swordfish with Charred Tomatoes and Herbs
Serves 2
Prep time: 10 minutes
Cook time: 10 minutes
Ingredients
- • 2 (5 ounce) swordfish steaks
- • salt and pepper
- • 3 tablespoons extra virgin olive oil, divided
- • 1/4 cup cider vinegar
- • 1 cup cherry tomatoes
- • Tabasco hot sauce
- • 1 tablespoon chopped fresh parsley (or cilantro)
- • small torn basil leaves
Directions
Sprinkle both sides of fish with salt and pepper. Heat 2 tablespoons olive oil in a large sauté pan over medium-high. When hot, add the fish steaks and cook for 1 minute. Add cider vinegar; cover, reduce heat to medium-low, and cook for 7 minutes or until fish flakes easily with a fork.
In the meantime, heat the remaining 1 tablespoon olive oil in a small sauté pan over high. Add tomatoes; cook 3 minutes or until slightly charred and starting to soften. Add about 7-8 dashes of Tabasco, give it a whirl and remove from heat.
Place each fish steak on a plate, divide tomatoes evenly between servings, and spoon cooking liquid over fish. Sprinkle with parsley and torn basil leaves. Serve immediately.
And here’s my recipe from yesterday!