Swordfish With Roasted Red Pepper Vinaigrette - cooking recipe

Ingredients

28 ounces swordfish steaks (four 7-ounce steaks, 1-inch thick)
2 tablespoons olive oil
Roasted Red Pepper Vinaigrette
1 red bell pepper, roasted, peeled and seeded
1 garlic clove, roasted and minced
2 tablespoons balsamic vinegar
1/8 teaspoon salt
1/4 cup olive oil
1/4 cup extra-virgin olive oil
pepper, to taste

Preparation

To make the vinaigrette: whirl first four vinaigrette ingredients in the container of a food processor or a blender until smooth.
Add the oil in very slowly until fully incorporated.
Season to taste with black pepper.
For the fish: heat the olive oil in a large skillet.
Cook about 4 minutes on each side or until completely done.
To serve, transfer cooked fish to a warm plate and top with a little of the vinaigrette.