Saturday, March 13, 2010

Spicy Seared Swordfish

Since it's Lent I've been trying some new seafood recipes and came across this one, which was insanely delicious! I got it out of my Delicious Disney cookbook, which is also the home of many of my other favorite recipes.

What you need for swordfish:
  • 4 swordfish fillets (6oz each)
  • 4 teaspoons Cajun spice
  • Olive oil as needed
  • Tomato-Garlic Relish
What to do:
  • Lightly coat swordfish with olive oil, rub with Cajun spice, and sear both sides in a hot saute pan for 2-3 minutes on each side, or to desired doneness (I did it longer than the 2-3 minutes since it was still pink inside)
  • Top with relish and serve
What you need for Tomato-Garlic Relish:
  • 5 roma tomatoes
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/2 medium sweet white onion, diced large
  • 1/4 cup of olive oil
  • 1 green pepper seeded and diced
  • 1/4 dry white wine
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon Cajun spice
What to do for Tomato-Garlic Relish:
  • Preheat oven to 375
  • Drizzle tomatoes with extra virgin olive oil and bake 30 minutes until tender, but not too soft
  • Let tomatoes cool, then peel skins and squeeze out seeds. Chop in large chunks and set aside
  • In a medium saucepan over high heat, saute garlic and onions in olive oil. Add the green pepper and saute until tender.
  • Stir in wine and balsamic vinegar, loosening browned bits on the bottom of the pan. Add tomatoes and season with Cajun spice.
This was super easy to make and insanely delicious. Scott said I could make it every Friday from now on. Hope you enjoy it as well!

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