Grilled Swordfish with Tomatoes and Oregano
Succulent grilled swordfish steaks served with fresh heirloom tomatoes and a Mediterranean-style marinade of olive oil, capers, oregano, and pine nuts. This elegant dish combines fresh seafood with bright summer flavors.
Ingredients
- •½ cup olive oil
- •2 Tbsp pine nuts
- •2 piece swordfish steaks
- •to taste kosher salt and pepper
- •¼ cup red wine vinegar
- •2 Tbsp capers
- •1 Tbsp oregano
- •½ tsp honey
- •2 large heirloom tomatoes
- •halved
- •thickly sliced
Cooking Instructions
- 1.
Prepare a grill for medium-high heat; lightly oil grate. Toast pine nuts in a dry small skillet over medium heat, shaking often, until golden, about 4 minutes. Let cool and set aside for serving.
4 min
- 2.
Pat swordfish dry and season all over with salt and pepper. Place on a rimmed baking sheet and let sit at room temperature 15 minutes.
15 min
- 3.
Meanwhile, whisk vinegar, capers, chopped oregano, honey, and 1/2 cup oil in a small bowl to combine; set marinade aside. Arrange tomatoes on a rimmed platter, overlapping slightly; set aside.
5 min
- 4.
Rub swordfish all over with remaining 2 Tbsp. oil and grill, undisturbed, until grill marks appear, about 4 minutes. Carefully turn over and cook on second side until fish is opaque all the way through, about 4 minutes. Transfer to reserved platter with tomatoes and top with oregano sprigs. Season with more salt and pepper. Pour reserved marinade over and let sit at least 15 minutes and up to 1 hour. To serve, scatter reserved pine nuts over.
23 min
