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 c. red onion, finely chopped
3 tbsp. Thinly sliced basil
Juice of 1/2 a lemon
Preparation
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.
