Seared Swordfish With Tomato-olive Sauce

• 1 tablespoon lime juice
• 4 teaspoons extra virgin olive oil, divided
• 14 teaspoon fresh ground pepper, divided
• 18 teaspoon salt
• 16 ounces swordfish steaks
• 1 small onion, chopped (1/2 cup)
• 1 garlic clove, minced
• 12 teaspoon ground cumin
• 1 (14 1/2 ounce) canroasted diced tomatoes
• 13 cup water
• 1 tablespoon olive, chopped

1. Heat oven to 425 degrees F.
2. In ziptop bag, mix together lime juice, 1 tsp oil, 1/8 tsp pepper and salt.
3. Add swordfish; turn to coat.
4. Refrigerate while preparing tomato sauce.
5. Meanwhile, in medium saucepan, heat 2 tsp of the olive oil over medium heat until hot.
6. Add onion; cook 3 to 4 minutes or until softened, stirring frequently.
7. Add garlic and cumin; cook and stir 30 seconds.
8. Add tomatoes and water; bring to a simmer.
9. Simmer 10 minutes or until thickened, stirring occasionally.
10. While sauce is simmering, remove swordfish from marinade; discard marinade.
11. Heat remaining 1 tsp olive oil in large nonstick skillet over medium-high heat until hot.
12. Add swordfish; cook 2 to 3 minutes or until browned on one side.
13. Place swordfish on baking sheet (sprayed with cooking spray), browned side up.
14. Bake 6 to 8 minutes or until swordfish is opaque in center.
15. Stir remaining 1/8 tsp pepper and olives into sauce.
16. Serve with swordfish.

lime juice, extra virgin olive oil, ground pepper, salt, swordfish steaks, onion, garlic, ground cumin, tomatoes, water, olive

Taken from www.food.com/recipe/seared-swordfish-with-tomato-olive-sauce-123858 (may not work)