Rest the swordfish for 2 minutes before serving it with the tomato topping and fresh herb leaves.
Make-Ahead: This recipe is meant to be served as soon as it is finished cooking.
How to Reheat: Place the
desired amount of food into a medium size pan and cook at 350° for 4-7
minutes or until warm. You can also heat in the microwave.
How to Store: Cover and
keep in the refrigerator for up to 3 days. To freeze, separate the
tomato topping from the swordfish, cover and keep for up to 3 months.
Thaw in the refrigerator for 1 day before reheating.
You can absolutely use frozen swordfish just make sure it is thawed before cooking.
If you do not have shallots, you can use a regular onion to replace them.
Any olive would work in the recipe, but I recommend using an Italian olive.
It is imperative to pat the fish dry on both sides with a paper towel before adding oil.
Recipe courtesy of Chef Billy Parisi