Broiled Swordfish with Oven-Roasted Tomato Sauce Recipe
- Prep: 20 minutes
- Cook: 35 minutes
- Makes: 4 servings
- 4 x 4 oz. swordfish steaks, about 1” thick
- 1 lb. roma tomatoes, cored and quartered
- ½ small onion, peeled and quartered
- 3 cloves garlic, peeled
- ¼ tsp.each of salt and cayenne pepper
- 2 tbsps. tomato paste
- ½ cup vegetable broth
- 2 tbsps. heavy cream
- 2 tbsps. Rosemary Olive Oil
- 2 tbsps. fresh basil or parsley, finely snipped
Thaw fish if frozen. Rinse fish, then pat dry with paper towel.
Preheat broiler. Lightly grease a 15 x 10” baking pan. Arrange tomatoes, onion and garlic in pan, sprinkle with salt and cayenne. Broil 3-4 inches from heat for 10 minutes. Gently stir in the tomato paste to coat vegetables and broil for about 5 minutes more or until vegetables start to blacken at the edges.
Put tomato mixture into a food processor or blender and process until smooth. Transfer mixture to a saucepan, stir in broth, and bring to a boil, stirring continuously. Reduce heat and simmer for 12-15 minutes or until mixture reduces to about 1 ½ cups. Slowly add in heavy cream. Cover sauce and keep warm.
Lightly grease a baking pan and place fish on pan. Brush both sides of the fish with the Rosemary Olive Oil. Broil 5-6” from the heat for 8-12 minutes, until fish flakes easily, turning once during cooking.
Pour sauce over fish. Garnish with snipped basil and a further light drizzle of Rosemary Olive Oil.