Swordfish With Charred Tomato Vinaigrette
Grrrrrgh!
Course : Fish
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         vine-ripened tomatoes
     1/4  cup           olive oil
                        freshly ground black pepper
   1      small         onion -- peeled and sliced
   1                    jalapeno pepper -- cored and
   1      clove         garlic -- minced
     1/4  cup           red wine vinegar
                        kosher salt -- (optional)
   2      tablespoons   fresh basil -- chopped
   4                    swordfish steaks -- (6 oz each), cut at
                        -- least 2 inches
   3      tablespoons   parsley chopped
 

Preparation:

Core the tomatoes and cut them into thick slices. Brush both sides of the slices with oil and season generously with pepper. Heat a large cast-iron or heavy-bottomed skillet over high heat until hot. Lay the tomato slices in the pan in one layer and cook for 2 to 3 minutes on each side to char. Lift the tomato slices from the pan and set aside on a plate. Repeat the procedure until all the slices have been charred. Put the onion slices in the same pan and cook over high heat for 2 to 3 minutes, stirring, until the onions begin to brown. Add the chopped basil and keep warm. Season the swordfish steaks with a little salt and pepper. Brush both sides of each with the remaining oil. Heat the same or another large cast-iron or heavy-bottomed skillet over high heat until hot. Alternately, prepare a charcoal, wood, or gas grill or preheat a broiler. Cook the swordfish for 3 to 4 minutes to a side for medium. Do not overcook. Put a swordfish steak in the center of each plate and spoon the warm tomato vinaigrette over it. Sprinkle with parsley.