Tomato Encrusted Swordfish ATop A Bed Of Broccolini WITH Warm Thyme Vinaigrette


Yields: 1 serving

Ingredients: SWORDFISH

1 6 oz portion swordfish
2 red plum tomatoes, small diced
1 yellow tomato, small diced
2 T extra virgin olive oil
1 clove garlic
1 T chopped parsley

Ingredients: VINAIGRETTE

2 T red wine vinegar
1/2 t extra virgin olive oil
1/4 t minced shallots
4 oz chicken stock
2 sprigs of cleaned fresh thyme

Los Angeles, CA,