Seared Swordfish with Tomato Saffron Coulis
Ingredients
- 4 swordfish steaks, about 5-6 oz. each
- Kosher or sea salt
- grapeseed oil
- 1.5 pounds fresh tomatoes, preferably heirloom
- 2 tablespoons chopped shallot
- 2 cloves garlic, peeled and smashed
- 2 tablespoons extra-virgin olive oil
- a big pinch of saffron
- 1 teaspoon Sherry vinegar
- finely chopped fresh flat-leaf parsley, for garnish
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