SWORDFISH WITH TOMATOES

Swordfish With Tomatoes image

Provided by Barbara Kafka

Categories dinner, easy, quick, main course

Time 25m

Yield 8 servings

Number Of Ingredients 6

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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

Steps:

Combine all ingredients except swordfish in a glass or ceramic dish (14 by 11 by 2 inches). Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 4 minutes. Prick plastic to release steam.
Remove from oven, uncover and stir well. Arrange pieces of fish in the dish so that the skin is toward the edge of the dish. Spoon some of the tomatoes over the fish. Cover tightly with microwave plastic wrap. Cook at 100 percent power for 10 minutes. Prick plastic to release steam.
Remove from oven and uncover. With a large spatula pile fish on a platter and allow to stand, loosely covered for about 3 minutes. Meanwhile transfer tomato mixture to a blender and process until smooth.
Serve sauce over fish.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 15 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 3 grams, Sodium 633 milligrams, Sugar 2 grams, TransFat 0 grams