Category
Main Dishes
Servings
2
Ingredients
- 2 (7-oz) swordfish steaks
- 2 T extra-virgin olive oil
- Sea salt to taste
- Fresh ground black pepper to taste
- Cooking spray as needed
- Basil pesto (bottled)
- 2 Roma tomatoes, seeded, rough chop
- 1 T garlic (minced)
- 2 T extra-virgin olive oil
- 2 T fresh basil (chiffonade)
Tomato Basil Compote
Directions
Brush swordfish with olive season with salt and pepper. Spray grill with cooking spray. Grill at 400°F 50/50 for 4 minutes; set aside.
To prepare the tomato confit. Place tomato, garlic, olive oil. Toss and season with salt and pepper. Place into round baking pan. Cook at 275°F 50/50 for 20 minutes.
- Remove and add basil. Toss to infuse.
To plate, using a pastry brush, brush a dollop of pesto in center of plate. Places swordfish on pesto streak, dollop some more pesto on top of swordfish, and strew a few mounds along the side of swordfish steak. Serve.
