Swordfish Cutlets with Tomato and Basil Salad

• All ingredients in the original salad
• 1 cup bread crumbs
• 1 garlic clove
• 2 1/ 2-inch-thick swordfish steaks, skin trimmed away
• 3 small, firm (underripe) tomatoes, chopped
• 1/2 small white onion, quartered and thinly sliced
• 8 to 10 fresh basil leaves, shredded
• EVOO, for drizzling
• Salt and freshly ground black pepper

1. Pound the fish cutlets as in the master recipe, #76.
2. Season the cutlets with salt and pepper.
3. Mix the bread crumbs with the garlic, lemon zest, and half the parsley.
4. (Save the rest for the salad.)
5. Coat the fish as before then heat enough EVOO to coat the bottom of a large nonstick skillet over medium heat.
6. Brown and cook the large cutlets for 4 minutes on each side.
7. In a medium bowl, combine the tomatoes with the onions, basil, the remaining parsley, salt, and pepper and just enough EVOO to lightly coat the salad.
8. Toss the salad with your fingertips.
9. Serve the cutlets with a wedge of lemon.
10. Top the cutlets with a little of the salad, serving the rest alongside.

ingredients, bread crumbs, garlic, swordfish, tomatoes, white onion, basil, salt

Taken from www.epicurious.com/recipes/food/views/swordfish-cutlets-with-tomato-and-basil-salad-374289 (may not work)