Very simple, but quite tasty.
- 1 swordfish steak (about 1 pound)
- 8 Roma tomatoes, cored, seeded, and cut into large dice (peel if you want)
- 5 cloves garlic sliced thin
- 1 small bunch fresh basil, chiffonaded
- salt, white pepper, and red pepper flakes to taste
- 2 tablespoons olive oil
- 2 tablespoons extra virgin olive oil
- 1 16 oz. package pre-made gnocchi
Bring a large pot of lightly salted water to a rolling boil.
Grill the swordfish steak over medium heat 4 minutes per side. Let it rest uncovered.
While the swordfish is grilling, warm the regular olive oil and half the EVOO over medium heat in a large skillet. Add the garlic and turn down the heat to medium low. Stir regularly until the garlic is translucent but not colored. Add the tomatoes, half the basil, and the seasonings to the skillet. Add the gnocchi to the boiling water. When the gnocchi begin floating to the top of the boiling water (about 3-4 minutes), skim them out with a slotted spoon and add to the tomato sauce.
Divide the swordfish steak onto two plates. Top with the gnocchi and tomato sauce. Drizzle the remaining EVOO and sprinkle the remaining basil over the plates. Serve.
A California Chardonnay works well as a match.
