Swordfish with Roasted Tomato Sauce (Serves 2)

Ingredients: 2 eight ounce swordfish steaks 1 cup fresh spinach 1 tablespoon garlic, crushed 1 cup vine ripened tomatoes, diced 1 tablespoon fresh basil, chopped 1 tablespoon fresh parsley, chopped 2 tablespoons green olives, sliced 1 tablespoon feta cheese, crumbled 1 tablespoon shallots, fine chopped pinch of kosher salt to taste pinch of fresh cracked pepper, to taste 2 tablespoons butter tablespoon olive oil Method: In a heavy sauté pan over medium high heat, add of the butter and of the garlic, spinach and a pinch of salt. Cook for 45 to 60 seconds and remove from heat and place in a bowl. In the same pan, add the remaining butter, garlic, shallots, of the parsley, of the basil, and all of the tomatoes and cook for 3 to 4 minutes. Place mixture in a bowl and mix with a small hand mixer or place in a blender and blend until the consistency of spaghetti sauce. Return sauce to the pan, and add olives, another pinch of salt, a pinch of pepper, and the rest of the basil and parsley. Cook for 1 minute over medium-high heat. Remove sauce from heat, pour into a bowl and set aside. Wipe out the same sauté pan and return to medium-high heat. Add olive oil to pan. Sprinkle a pinch of salt and pepper over the swordfish steaks and cook swordfish for 3 to 4 minutes per side. Place of spinach in the middle of each serving plate and top with the swordfish. Pour of the sauce on top of the fish and sprinkle with feta cheese. Serve immediately. ««« Back to Recipe Search page