Basil Stuffed Swordfish
4 ea 1 inch thick center cut Swordfish Steaks
1 ea Large bunch of fresh Basil
1 cup Extra Virgin Olive Oil
Salt and Pepper to taste
Using a sharp knife make a slit down the center of each steak. Wash and pad dry fresh Basil, divide into four, and place into the slits on the steaks. Place steaks into a shallow casserole dish, pour extra virgin olive on top, then sprinkle with salt and pepper. Let stand for one hour or so in marinade, preferably at room temperature.
Remove from dish and place into a non-stick frying pan, add 2 oz. of marinade, cook over low heat for about two minutes, cover pan and cook for about four minutes more, carefully turn, cooking for an additional four minutes or until the steaks are thoroughly cooked. Remove and place on plate, showing the basil. Pour the pan juices evenly over the fish and garnish with fresh basil. Can be served with your favorite buttered pasta cooked al dente.