Title: Swordfish with charred tomato vinaigrette
 Categories: Fish
      Yield: 4 Servings
 
           -JUDI M. PHELPS
      2 lg Vine-ripened tomatoes
    1/4 c  Olive oil
           Freshly ground black pepper
      1 sm Onion; peeled and sliced
      1    Jalapeno pepper; cored and
           -sliced
      1    Clove garlic; minced
    1/4 c  Red wine vinegar
           Kosher salt (optional)
      2 tb Fresh basil; chopped
      4    Swordfish steaks (6 oz each)
           -cut at least 2 inches thick
      3 tb Parsley chopped
 
  Core the tomatoes and cut them into thick slices. Brush both sides of
  the slices with oil and season generously with pepper.
  
  Heat a large cast-iron or heavy-bottomed skillet over high heat until
  hot. Lay the tomato slices in the pan in one layer and cook for 2 to
  3 minutes on each side to char. Lift the tomato slices from the pan
  and set aside on a plate.  Repeat the procedure until all the slices
  have been charred.
  
  Put the onion slices in the same pan and cook over high heat for 2 to
  3 minutes, stirring, until the onions begin to brown. Add the chopped
  basil and keep warm. Season the swordfish steaks with a little salt
  and pepper. Brush both sides of each with the remaining oil.
  
  Heat the same or another large cast-iron or heavy-bottomed skillet
  over high heat until hot. Alternately, prepare a charcoal, wood, or
  gas grill or preheat a broiler.  Cook the swordfish for 3 to 4
  minutes to a side for medium.  Do not overcook.  Put a swordfish
  steak in the center of each plate and spoon the warm tomato
  vinaigrette over it. Sprinkle with parsley. Source:  Hearth-Healthy
  Cooking for all Seasons.
  
  Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
  jphelps@best.com