TUNA OR SWORDFISH STEAKS WITH ROASTED TOMATO AND ONION

TUNA OR SWORDFISH STEAKS WITH ROASTED TOMATO AND ONION image

Yield 4

Number Of Ingredients 9

Four 8oz. Tuna or swordfish steaks
½ cup olive oil. I used a cold first press, unfiltered extra virgin.
1 tsp. Black peppercorns, crushed
1 lb. Onions thinly sliced
1 lb 10oz. Fresh ripe plum tomatoes, peeled, seeded and chopped (worth the effort over tinned)
6 sprigs fresh thyme
2 bay leaves
2 large cloves of garlic, finely chopped
sea salt and freshly ground pepper

Steps:

Coat the fish steaks with 2 Tbs of the olive oil and the crushed black peppercorns and allow them to sit in a cool place for an hour or so. Preheat oven to 300F Cook the onions gently in 4 TBS of olive oil for 20 - 25 minutes until golden and beginning to caramalize. Season lightly with salt and pepper and spread them over the bottom of an oval gratin dish large enough to take all of the fish side by side. Sprinkle the tomatoes over the top and cover with the thyme, bay leaves, and garlic. Season, drizzle some olive oil over it and bake uncovered for 20 minutes. Remove and press down on the solids gently with a spoon to make sure the liquid gets distributed. Meanwhile heat a cast iron griddle until very hot and sear the fish on both sides. Place them on top of the roasted tomatoes and onions and bake for 10 - 20 minutes more depending on how thick the fish steaks are. When you take it out of the oven, drizzle it with a bit more olive oil. They suggest serving it with pureed potatoes. We happened to have some broad beans leftover that had been cooked in a little butter and pepper. We put these on top of the tomatoes before the fish went on. It was a meal in itself. Crusty bread would be good as well.