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Seared Swordfish With Tomato-Saffron Coulis

By Food52
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4 swordfish steaks, about 5-6 oz. each

Kosher or sea salt

grapeseed oil

1.5 pounds fresh tomatoes, preferably heirloom

2 tablespoons chopped shallot

2 cloves garlic, peeled and smashed

2 tablespoons extra-virgin olive oil

a big pinch of saffron

1 teaspoon sherry vinegar

finely chopped fresh flat-leaf parsley, for garnish

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