Broiled Swordfish Steak With Rosemary Recipe
This recipe is by Moira Hodgson and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cooking.nytimes.com.
Ingredients
- 4 8-ounce pieces swordfish (or 1 2-pound steak)
- 3 tablespoons olive oil
- Juice 1 lemon
- 1 tablespoon fresh thyme leaves, chopped (or 1/2 teaspoon dried)
- Coarse salt and freshly ground pepper to taste
- 2 shallots, coarsely chopped
- 4 ripe tomatoes, peeled, skinned and chopped (or 1 1/2 cups canned)
- 1 tablespoon fresh rosemary leaves, chopped (or 1 teaspoon dried)
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