Swordfish with Black-Eyed Pea Sauce Vierge

Step 1

Toast coriander seeds in a small skillet over medium-high heat, swirling pan occasionally, until fragrant, about 2 minutes. Let cool, then coarsely chop.

Step 2

Combine coriander seeds, tomatoes, garlic, black-eyed peas, basil, parsley, lemon juice, and ½ cup oil in a medium bowl; season with salt and pepper and toss to combine. Let sauce sit at room temperature to let flavors meld, at least 30 minutes.

Step 3

Meanwhile, heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Season fish with salt and pepper and cook until golden brown and cooked through, about 4 minutes per side.

Step 4

Serve fish topped with sauce.

Step 5

DO AHEAD:Sauce can be made up to 3 hours ahead. Cover and chill.