4 Tbsp olive oil
2 swordfish steaks, 1 inch thick (7 to 8 ounces each)
salt and freshly ground pepper
2 small plum tomatoes, seeded, cubed
1 tsp capers, rinsed
1 tsp diced sun-dried tomatoes packed in oil
1 garlic clove, minced
2 green onions, white part only, minced
fresh basil leaves, shredded or 1 tsp chopped parsley
Preheat oven to 350 degrees.
Heat 2 Tbsp of the oil in an oven-proof skillet over medium-high heat. Season the fish lightly with salt and pepper, add to the skillet, and cook until light gold on both sides, about 4 minutes.
Combine the tomatoes, capers, sun-dried tomatoes, garlic, green onions, basil or parsley and the remaining 2 Tbsp olive oil. Season to taste with salt and pepper and mix well.
Spoon the tomato mixture over the steaks and bake for 5 to 6 minutes or until the fish tests done.
Serves 2.
