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Wild Swordfish with
Oven Dried Tomatoes
(serves four)
Print: Full Page | 4 x 6 Card
Ingredients:   Procedure:

Swordfish Fillets
Roma tomatoes
Kosher salt
Extra virgin olive oil
Fresh basil, finely chopped
Fresh tarragon, finely chopped
Fresh rosemary, finely chopped
Fresh cracked black pepper

4 each
4 each
2 tsp
1/4 cup
1 tsp
1 tsp
1 tsp
1/4 tsp

For Oven Dried Tomatoes: Preheat oven to 250 degrees. Core and split the tomatoes in half lengthwise on baking sheet. Dry in oven for 2 hours, or until dry, shriveled and 1/3 their original size. Toss in oil, herbs and 1 tsp. kosher salt.
For the Swordfish: Rub fillets with EVOO, kosher salt and cracked peper. Grill over very high tempuratures to seal in juices. Cook until done, or when internal temperatures reach 140 degrees. Finish with two tomato halves on each fillet.

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