Swordfish With Roasted Red Pepper Vinaigrette

• 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

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

swordfish, olive oil, red pepper, red bell pepper, garlic, balsamic vinegar, salt, olive oil, extravirgin olive oil, pepper

Taken from www.food.com/recipe/swordfish-with-roasted-red-pepper-vinaigrette-427577 (may not work)