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Swordfish with Roasted Tomato Sauce

2 eight ounce swordfish steaks
1 cup fresh spinach
1 tablespoon garlic, crushed
1 cup vine ripened tomatoes, diced
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
2 tablespoons green olives, sliced
1 tablespoon feta cheese, crumbled
1 tablespoon shallots, fine chopped
pinch of kosher salt to taste
pinch of fresh cracked pepper, to taste
2 tablespoons butter
½ tablespoon olive oil

In a heavy sauté pan over medium high heat, add ½ of the butter and ½ of the garlic, spinach and a pinch of salt. Cook for 45 to 60 seconds and remove from heat and place in a bowl.

In the same pan, add the remaining butter, garlic, shallots, ½ of the parsley, ½ of the basil, and all of the tomatoes and cook for 3 to 4 minutes. Place mixture in a bowl and mix with a small hand mixer or place in a blender and blend until the consistency of spaghetti sauce.

Return sauce to the pan, and add olives, another pinch of salt, a pinch of pepper, and the rest of the basil and parsley. Cook for 1 minute over medium-high heat. Remove sauce from heat, pour into a bowl and set aside.

Wipe out the same sauté pan and return to medium-high heat. Add olive oil to pan. Sprinkle a pinch of salt and pepper over the swordfish steaks and cook swordfish for 3 to 4 minutes per side. Place ½ of spinach in the middle of each serving plate and top with the swordfish. Pour ½ of the sauce on top of the fish and sprinkle with feta cheese. Serve immediately.

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