Swordfish Steak
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Instructions
Finely chop the onion and garlic.
Heat 3 tablespoons of the olive oil in a pan, and fry the onion and garlic until they begin to release their aromas. Add the tomatoes, breaking them in the pan. Heat gently, and season with salt, pepper and basil leaves to taste.
Dust the swordfish steaks in flour and saut in the remaining 4 tablespoons of olive oil, until browned on both sides. Serve rare to mediumdo not overcook.
Put the cooked steaks on plates, and top with the tomato sauce and garnish with parsley or basil.
