swordfish and mixed tomato salad

insalata di pesce spada e pomodori misti

4 servings

Fresh and sun-dried tomatoes combine in this full-flavored salad featuring marinated swordfish. Serve it on its own as a starter or light lunch or add some crusty grilled bread and serve it as a light supper.

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Ingredients

1 pound swordfish steak (1 inch thick), cut into 1/2-inch cubes
5 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
5 large fresh basil leaves, thinly sliced, plus whole small to medium leaves for garnish
Freshly ground black pepper
Fine sea salt
1 pound cherry tomatoes on the vine, or small heirloom tomatoes, halved or quartered
3/4 pound grape tomatoes, halved if large
1/2 cup sun-dried tomatoes (drained, if oil-packed), finely chopped
3 tablespoons slivered almonds, finely chopped
1 scant cup Gaeta or Kalamata olives

Instructions

Heat oven to 425º. Line a baking sheet with parchment paper.

In a large bowl, combine swordfish, 2 tablespoons oil, lemon juice, sliced basil and 1/4 teaspoon pepper. Let stand, covered, at room temperature for 20 minutes.

Spread swordfish (with marinade) in 1 layer on the prepared pan. Season with salt. Bake until cubes are just cooked through and opaque, about 5 minutes. Cool on rack.

Meanwhile, combine cherry and grape tomatoes, and 1 tablespoon oil in a medium bowl. Season with salt and pepper; toss to combine.

Combine sun-dried tomatoes and almonds in a medium bowl. Add remaining 2 tablespoons oil and 1/8 teaspoon salt. Stir to combine.

Arrange fresh tomato mixture, swordfish and olives on serving plates. Spoon sun-dried tomato mixture over the top and garnish with basil leaves. Season with salt and pepper.

August 2010