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 cup red onion, finely chopped
3 TBSP. basil, thinly sliced
Juice of 1/2 a lemon
DIRECTIONS
Heat oven to 400-degrees.
Heat 2 TBSP. oil in a large cast-iron skillet over high heat.
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.
To make the fresh tomato salad combine tomatoes, onion and basil. Add remaining TBSP. oil and lemon juice and season with salt and pepper.
Spoon salad over fish and serve.
