Ingredients
The following ingredients have 4 Servings
- 2 cups cherry tomatoes
- 1/2 cup olive oil
- 2 teaspoons salt
- 1 teaspoon Tabasco hot sauce
- 1 sprig fresh basil
- 1 sprig fresh mint
- Salt and pepper
- 1 pound swordfish, cut into 2 or 4 fillets (depending on how hungry you are/how many guest you're feeding)
Instruction
- Preheat oven to 425 degrees (F).
- Heat oil over medium flame in a large heavy bottomed skillet. Add tomatoes, stir to coat, and reduce heat to medium-low. Cook for 15 minutes, stirring occasionally. Add salt and hot sauce, stir, and partially cover; cook for another 15 minutes. At this point the skins should look blistered and shriveled. Using a slotted spoon transfer tomatoes to a clean plate.
- Add basil and mint to remaining oil. Stir herbs around the pot for 1 minute, then discard. Increase the flame to medium-high.
- Generously sprinkle salt and pepper on both sides of the swordfish. Add the fish to the pan and sear for 3-4 minutes, or until the underside has a nice golden crust. Flip fish, and transfer pan to preheated oven. Bake for 10 minutes.
- Carefully remove pan from oven. Top swordfish fillets with poached tomatoes and their juices, sprinkle with additional fresh herbs if desired, and serve at once!
