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
DIRECTIONS
- Heat oven to 400°.
- In 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.
- Roast until swordfish is cooked through and flaky, about 10 minutes.
- Make 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.
- Spoon salad over fish and serve.
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