May 26, 2004

Swordfish with sundried tomatoes

1-2 tablespoons extra virgin olive oil
1-2 ripe plum tomato, chopped
3/4 cp chopped sundried tomatoes (soaked in warm water for 20 mins or so, then drained)
1 red onion, chopped
4 garlic cloves, chopped
1/2 tsp salt
1/2 tsp coarsely ground black pepper
1-2 tablespoons balsamic vinegar
1/2 cp. fresh basil, chopped

Olive Oil
Salt and Pepper to taste
1 lb swordfish

To make the sauce, heat olive oil on a large sauté or frying pan and sauté tomatoes, onion and garlic for 5-10 mins. Add salt and pepper. Remove from heat and add fresh basil.

To make fish, season with salt and pepper and pan fry on both sides until medium rare.

Serve over linguini.

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