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lime juice extra-virgin olive oil ground pepper salt swordfish steaks onion garlic ground cumin tomatoes water olive
Viewed: 76 - Published at: 6 years agoIngredients
- 1 tablespoon lime juice
- 4 teaspoons extra virgin olive oil, divided
- 14 teaspoon fresh ground pepper, divided
- 18 teaspoon salt
- 16 ounces swordfish steaks
- 1 small onion, chopped (1/2 cup)
- 1 garlic clove, minced
- 12 teaspoon ground cumin
- 1 (14 1/2 ounce) canroasted diced tomatoes
- 13 cup water
- 1 tablespoon olive, chopped
Method
- Heat oven to 425 degrees F.
- In ziptop bag, mix together lime juice, 1 tsp oil, 1/8 tsp pepper and salt.
- Add swordfish; turn to coat.
- Refrigerate while preparing tomato sauce.
- Meanwhile, in medium saucepan, heat 2 tsp of the olive oil over medium heat until hot.
- Add onion; cook 3 to 4 minutes or until softened, stirring frequently.
- Add garlic and cumin; cook and stir 30 seconds.
- Add tomatoes and water; bring to a simmer.
- Simmer 10 minutes or until thickened, stirring occasionally.
- While sauce is simmering, remove swordfish from marinade; discard marinade.
- Heat remaining 1 tsp olive oil in large nonstick skillet over medium-high heat until hot.
- Add swordfish; cook 2 to 3 minutes or until browned on one side.
- Place swordfish on baking sheet (sprayed with cooking spray), browned side up.
- Bake 6 to 8 minutes or until swordfish is opaque in center.
- Stir remaining 1/8 tsp pepper and olives into sauce.
- Serve with swordfish.
