ATLANTIC  SWORDFISH

Chef Justin shows Chad how to cook the most prized fish in the ocean - the Swordfish. Chef is grilling them up like steaks and serving them with a tomato, caper relish.

4 six ounce Fresh Florida swordfish steaks skin on
Sea salt & fresh ground pepper to taste
Natural wheat flour (for dusting)
1 Pint Florida cherry tomatoes (quarted)
2 Teaspoons capers
2-4 Cloves garlic, finely chopped
2 Tablespoons extra virgin olive oil
1 lemon (juiced)
1/2 cup fresh herbs (parsley & basil are good choices) (hand torn)
Preparation

Season the swordfish with salt and pepper on both sides.
Dust the stakes with a small amount of flour, and shake off excess.
Heat olive oil in pan on medium high until oil faintly smokes.
Carefully add swordfish stakes to the pan.
Cook stakes on both sides until golden brown. (about 2-3 minutes per side)
Internal temperature should be 130 degrees before removing them from pan.
In a mixing bowl add cherry tomatoes, garlic, capers, lemon juice, freshly torn herbs and a little salt & pepper.
Lightly toss all ingredients together and allow some time for marinating.
Serve each swordfish steak with a heaping spoonful of fresh tomato relish.