Grilled Swordfish with Heirloom Cherry Tomatoes

Preparation Time: 1 hour
Servings: 4

1 pint heirloom cherry tomatoes, assorted colors
2 tablespoons white balsamic vinegar
2 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
1/8 cup fresh basil leaves, cut into thin strips

1 1/2 pounds Swordfish steaks, cut into 4 portions
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

1 tablespoon olive oil
1/2 teaspoon garlic, chopped fine
1 zucchini, sliced 1/4 inch thick on a bias
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper

Preparation

1. Slice tomatoes in half lengthwise. Place tomatoes in a bowl and toss vinegar, 2 tablespoons of your best extra virgin olive oil, 1/4 teaspoon sea salt, 1/8 teaspoon fresh ground black pepper and basil until tomatoes are evenly coated. Set aside.
2. Preheat grill pan to medium high heat. Brush swordfish with 1 tablespoon of olive oil. Sprinkle on 1 teaspoon of salt and 1/2 teaspoon of fresh ground black pepper evenly all over fish.
3. Place fish in hot grill pan. Cook until nicely browned grill marks are produced. Turn the fish 45 degrees and continue to cook until you have evenly browned cross hatched grill marks. Turn the fish over and repeat the procedure. Overall the fish should take 10-12 minutes per inch of thickness to cook. Remove from pan and tent with foil.
4. Place last tablespoon of olive oil in the pan and preheat. Place garlic in pan and cook for 30 seconds. Add zucchini to pan so slices don’t overlap. Cook zucchini on one side until grill marks are evident and then turn over and do the same on other side. Zucchini is done when it is soft with good grill marks. Don’t overcook it or it will fall apart.
5. Fan out 3 or 4 zucchini slices on each plate. Place a piece of fish next to the zucchini and then spoon tomatoes generously where the fish and zucchini touch. If you preheat your plates in a warm oven, your fish will stay warmer longer. Season with salt and pepper as desired.

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