CookTeaser

A CookTale

I know, I’m getting carried away with the Tomato, Basil combination. But it works so well with so many foods or on its own. Adding it to quickly grilled Swordfish made dinner very satisfying. This also works well with room temperature Swordfish as a mid-day salad.

INGREDIENTS

3/4 lb of Swordfish (divided into two pieces)
Sea or Kosher Salt & Black Pepper
3 TB of EVOO
4 Campari Tomatoes
3 Sprigs of fresh Basil leaves
1/3 C of Kalamata Olives,sliced in half
Salt & Pepper

METHOD

1 Prepare the salad ingredients in a large bowl. Hold off the EVOO until ready to plate.

2. Season the Swordfish with Salt, Pepper and 1 TB EVOO & allow to marinate for 15 to 30 minutes.

3. Heat a non-stick grill pan to high heat. Add 1 TB EVOO. When ready to cook, add the Swordfish, weighed down with a grill press, for 2 minutes a side. The Swordfish should be rare, not raw, & still juicy. Overcooking defeats the purpose, & adds nothing to the fish except to dry it out. (I came to this conclusion after too many dry tasteless Swordfish meals.)

4. Add 1 TB of EVOO and toss the salad. Season with Salt & Pepper.

5. Plate the Swordfish & spoon on the prepared Salad.