Seared Swordfish With Tomato-olive Sauce

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon lime juice
• 4 teaspoons extra virgin olive oil, divided
• 1/4 teaspoon fresh ground pepper, divided
• 1/8 teaspoon salt
• 16 ounces swordfish steaks
• 1 small onion, chopped (1/2 cup)
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• 1 (14 1/2 ounce) can roasted diced tomatoes
• 1/3 cup water
• 1 tablespoon olive, chopped

Recipe

• 1 heat oven to 425 degrees f.
• 2 in ziptop bag, mix together lime juice, 1 tsp oil, 1/8 tsp pepper and salt. add swordfish; turn to coat. refrigerate while preparing tomato sauce.
• 3 meanwhile, in medium saucepan, heat 2 tsp of the olive oil over medium heat until hot. add onion; cook 3 to 4 minutes or until softened, stirring frequently. add garlic and cumin; cook and stir 30 seconds. add tomatoes and water; bring to a simmer. simmer 10 minutes or until thickened, stirring occasionally.
• 4 while sauce is simmering, remove swordfish from marinade; discard marinade. heat remaining 1 tsp olive oil in large nonstick skillet over medium-high heat until hot. add swordfish; cook 2 to 3 minutes or until browned on one side. place swordfish on baking sheet (sprayed with cooking spray), browned side up. bake 6 to 8 minutes or until swordfish is opaque in center.
• 5 stir remaining 1/8 tsp pepper and olives into sauce. serve with swordfish.