Monday, December 18, 2006

Swordfish with tomato and leek sauce

Tonight we had swordfish in a tomato and leek sauce. I sauteed some chopped leeks in a little olive oil, salt and pepper. After the leeks had softened, I added about a tablespoon of turkey stock (you could use chicken stock), diced romanita tomatoes and chopped kalamata olives. I put salt and pepper on the swordfish steaks and seared them in olive oil. I spooned the leek and tomato sauce over the fish and added chopped parsley and a squeeze of lemon juice.

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