Swordfish With Tomatoes

Name: Swordfish With Tomatoes
Ingredients: 4 large tomatoes, cored and coarsely chopped (about 4 cups); 1 cup fresh basil leaves (loosely packed), cut across into thin strips; 2 tablespoons olive oil; 1 tablespoon fresh lemon juice; Kosher salt and freshly ground black pepper, to taste; 3 pounds swordfish steak, cut into 8 pieces about 1 inch thick

6 ingredients

14 steps

Ingredients

4 large tomatoes, cored and coarsely chopped (about 4 cups)
1 cup fresh basil leaves (loosely packed), cut across into thin strips
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper, to taste
3 pounds swordfish steak, cut into 8 pieces about 1 inch thick

Directions

1

Combine all ingredients except swordfish in a glass or ceramic dish (14 by 11 by 2 inches).
2

Cover tightly with microwave plastic wrap.
3

Cook at 100 percent power in a 650- to 700-watt oven for 4 minutes.
4

Prick plastic to release steam.
5

Remove from oven, uncover and stir well.
6

Arrange pieces of fish in the dish so that the skin is toward the edge of the dish.
7

Spoon some of the tomatoes over the fish.
8

Cover tightly with microwave plastic wrap.
9

Cook at 100 percent power for 10 minutes.
10

Prick plastic to release steam.
11

Remove from oven and uncover.
12

With a large spatula pile fish on a platter and allow to stand, loosely covered for about 3 minutes.
13

Meanwhile transfer tomato mixture to a blender and process until smooth.
14

Serve sauce over fish.