Swordfish With Charred Tomato Vinaigrette

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

Preparation / Directions:

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.

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