Grilled Swordfish With Tomatoes
Ingredients
The fish
-
2
Tbsp.
vegetable oil
-
2
1-inch thick
swordfish steaks (about 12 oz. each)
-
to taste
Kosher salt
The topping
-
3
Tbsp.
extra-virgin olive oil
-
2
cloves
garlic, thinly sliced
-
½
tsp.
saffron threads
-
12
oz.
cherry tomatoes, halved (quartered if large)
-
1
small bunch
chives, cut into ½" pieces (about ¼ cup)
-
½
cup
coarsely chopped parsley
-
½
cup
Castelvetrano olives, smashed, pits removed
-
1
Tbsp.
sherry vinegar or red wine vinegar
-
to taste
Freshly ground black pepper
Instructions
- Prepare the grill for medium-high heat and oil the grate with vegetable oil. Season the fish with salt and coat in vegetable oil.
- Heat olive oil in a small saucepan, add garlic and saffron, and cook until the garlic is golden. Transfer to a bowl.
- Grill the fish until firm and opaque, about 5 minutes per side, then transfer to a platter.
- Combine tomatoes, chives, parsley, olives, and vinegar with the garlic mixture, season, and spoon over the fish.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
10g
Total protein
30g
Sodium
500mg
Cholesterol
80mg
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