2 Personal Gourmet Swordfish steaks
6 large slices ripe tomato
8 large fresh basil leaves
1 teaspoon olive oil
1 teaspoon fresh lemon juice
Kosher salt
Freshly ground black pepper

Arrange three tomato slices in a single layer on each of two large dinner plates. Place two basil leaves on top of the tomato layers. On each plate, center one swordfish steak over the tomatoes and basil.

Add half of the oil and lemon juice to each steak. Top with a bit of salt and pepper.

Place remaining basil leaves on top of fish and cover tightly with microwave plastic wrap.

Microwave first plate on High for 4 minutes. Remove from oven.  Repeat process with second plate.

Pierce the plastic wrap with the tip of a sharp knife and let each plate stand, covered, for 2 minutes after cooking. Serve hot.