Cajun-style swordfish steaks with spicy tomato sauce

Ingredients for 4 servings:

• 4 swordfish steaks, about 200 g each
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp white pepper, ground
• 1 tbsp black pepper, coarsely ground
• 1 tbsp thyme, dried
• 1 tbsp oregano, dried
• 500 g tomatoes
• 1 onion(s)
• 1 garlic clove(s), dried
• 1 red chili pepper(s)
• 5 tbsp oil
• 1 tbsp parsley, chopped
• Salt
• pepper
• Tabasco

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

for the outdoor grill or the grill pan

Score the tomatoes crosswise, briefly place them in boiling water, remove them, and refresh them in cold water. Then peel them, halve them, remove the stems and seeds, and place the seeds in a sieve, reserving the juice. Finely dice the flesh. Peel and finely chop the onion and garlic clove. Halve the chili pepper, remove the stem and seeds, and finely chop them. Heat the oil in a saucepan and sauté the diced onion and garlic until lightly browned. Add the parsley, chili and tomato cubes, and the reserved tomato juice. Cover and simmer on low heat for a good 15 minutes. Season to taste with salt, pepper, and Tabasco. For the seasoning, combine all the ingredients in a small bowl. Wash the swordfish steaks and pat them dry. Coat them in the seasoning on both sides, lightly patting the steaks dry. Oil the grill rack or pan and grill the steaks for 3 to 5 minutes on each side, depending on their thickness. Serve with the spicy tomato sauce. Serve with country potatoes.