Seared swordfish with tomato-saffron coulis
Fish second courses
Really great fresh seafood doesn't need much adornment - a squeeze of citrus, a fresh, bright salsa, or a simple sauce is generally all you need in my book. I love swordfish and tomatoes together, and came up with this dish as a way to use up some imperfect but still tasty heirloom tomatoes I brought home from the farmers' market. I used a mixture of red and yellow-fleshed varieties; feel free to use whatever tomatoes strike your fancy (and keep in mind that particularly wrinkly ones will be more difficult to peel). - lastnightsdinner
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