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Pan seared swordfish




Source of Recipe


WKRG
Pan seared swordfish

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4 6-8oz portions of swordfish
1 pint cherry tomatoes or baby heirloom tomatoes
2 each cucumbers
1 each medium red onion
salt and pepper to taste
2 tablespoons of olive oil
1 tablespoon fresh mint
1 tablespoon fresh basil
white balsamic vinaigrette
1/2 cup olive oil
1/2 cup white balsamic
1 clove garlic crushed
1 teaspoon dry mustard
ground pepper to taste mix ingredients together in small mixing bowl adjust seasoning with pepper.
for searing the swordfish heat 2 tablespoons of oil over medium high heat, season both sides of swordfish with salt and pepper, place in saute pan and sear on both sides, place in oven of 400 degrees for 5-7 minutes.
for tomato and cucumber salad wash and half tomatoes, peel on three sides cucumbers and thinly slice, chop mint and basil pour 3/4 of white balsamic vinaigrette over mix adjust seasoning with salt and pepper place in refrigeration for 30 minutes to 1 hour.