Swordfish with Black-Eyed Pea Sauce Vierge

Name: Swordfish with Black-Eyed Pea Sauce Vierge
Prep time: 25 minutes
Total time: 55 minutes
Yield: 4 Servings
Ingredients: 4 plum tomatoes (about 1 lb.), seeded, coarsely chopped; 1 garlic clove, finely chopped; 1 15-oz. can black-eyed peas, rinsed; 2 Tbsp. coarsely chopped fresh basil; 2 Tbsp. coarsely chopped fresh flat-leaf parsley; 1 Tbsp. fresh lemon juice; ½ cup plus 1 Tbsp. olive oil; Kosher salt and freshly ground black pepper; 4 6-oz. swordfish or wahoo steaks; 1 tsp. coriander seeds

Photography by Hirsheimer Hamilton

August 11, 2013

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Prep like a pro: Chef Mike Lata of The Ordinary in Charleston, South Carolina, makes the vierge (a Southern take on the traditional French accompaniment to seafood) in the morning, so that when dinner rolls around, all that’s left to do is sear the fish.

Recipe notes

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