If you’re craving a dish that brings together smoky, fresh, and buttery flavors in perfect harmony, then this Grilled Swordfish with Charred Tomato Basil Butter Recipe is absolutely made for you. The meaty swordfish steaks get beautifully charred on the outside but stay tender inside, while the decadent butter mixed with sweet, smoky charred grape tomatoes and fragrant basil takes the flavor profile to an entirely new level. It’s a delightful summer meal that’s quick to put together, yet sophisticated enough to impress any seafood lover.
Ingredients You'll Need
Each ingredient in this recipe plays a crucial role, combining simplicity with vibrant flavors and textures that make every bite sing. From the juicy sweetness of the grape tomatoes to the fresh brightness of basil, these staples come together beautifully to elevate the swordfish.
- ½ cup Pure Flavor Juno Bites Red Grape Tomatoes: These burst with natural sweetness and char beautifully for an intense smoky flavor.
- 1 teaspoon high heat oil (such as avocado oil): Perfect for grilling because it withstands high temperatures without burning.
- ½ cup unsalted butter, softened: Creates a rich, creamy base that carries the charred tomato and basil flavors wonderfully.
- 2 tablespoons thinly sliced basil: Adds a fresh, aromatic lift that balances the richness of the butter.
- ½ teaspoon smoked sea salt: Infuses a subtle smoky depth that enhances the charred tomatoes and grilled fish.
- 1 - 1 ½ pounds swordfish: The star of the dish — firm, meaty, and perfect for grilling.
- 1 tablespoon high heat oil (such as avocado oil): Allows for a beautiful sear and prevents sticking on the grill.
- Salt and freshly ground pepper: Essential for seasoning the swordfish to perfection, bringing out its natural flavors.
How to Make Grilled Swordfish with Charred Tomato Basil Butter Recipe
Step 1: Char the Tomatoes
Start by heating your grill to medium so you cook the tomatoes just right. Toss the grape tomatoes in a teaspoon of high heat oil, then place them in a grill basket to keep them from falling through the grates. Grill until the tomatoes soften and have blackened spots, about 5 minutes. This charring not only brings out a smoky sweetness but also adds a wonderful complexity to the flavor. Once done, remove the grill basket and allow the tomatoes to cool completely while keeping the grill hot for the fish.
Step 2: Prepare and Grill the Swordfish
Brush the swordfish steaks with the tablespoon of oil, which helps achieve a nice sear and prevents the fish from sticking to the grill. Sprinkle generously with salt and freshly ground pepper to season every bite. Place the swordfish on the grill and cook for about 3 minutes on each side, or until it reaches your preferred doneness. You want those gorgeous grill marks and a firm yet juicy texture inside.
Step 3: Make the Charred Tomato Basil Butter
In a medium bowl, combine the cooled grape tomatoes with the softened butter, thinly sliced basil, and smoked sea salt. Use a fork or spoon to lightly smash the tomatoes to release their juices, infusing the butter with their smoky sweetness. This butter blend is the magic behind the Grilled Swordfish with Charred Tomato Basil Butter Recipe, adding richness and fresh herbal notes that complement the swordfish perfectly.
Step 4: Serve and Top
Transfer the grilled swordfish steaks to warm plates for serving. Just before serving, place a generous dollop of the charred tomato basil butter on top of each steak. The heat from the fish will gently melt the butter, creating a luscious sauce that drapes over every bite, elevating the dish into something truly memorable.
How to Serve Grilled Swordfish with Charred Tomato Basil Butter Recipe
Garnishes
Simple but thoughtful garnishes can make your serving look and taste extraordinary. A sprinkle of finely chopped fresh basil or even a few whole grape tomatoes adds extra color and freshness. A light dusting of smoked sea salt on the finished dish can help highlight those smoky, buttery flavors even more.
Side Dishes
This Grilled Swordfish with Charred Tomato Basil Butter Recipe pairs beautifully with light, summery sides. Consider grilled asparagus, a crisp arugula salad with lemon vinaigrette, or roasted baby potatoes tossed with fresh herbs. These sides bring freshness and texture contrasts that complement the richness of the butter and the charred flavor of the swordfish.
Creative Ways to Present
For a fun twist, serve the grilled swordfish on a bed of creamy polenta or alongside a vibrant tomato and cucumber salad. You could also place the swordfish on slices of toasted rustic bread topped with the charred tomato basil butter for an elegant open-faced sandwich that’s bursting with flavor and perfect for warm-weather gatherings.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though rare with this delicious dish), store the swordfish separately from the butter sauce in airtight containers in the fridge. This prevents the butter from melting and mixing prematurely, helping keep both components fresh and flavorful.
Freezing
Swordfish is best enjoyed fresh, but if you must freeze leftovers, wrap the fish tightly in plastic wrap and place in a freezer-safe container. It’s best to avoid freezing the charred tomato basil butter, as the texture and flavor can change once thawed.
Reheating
When reheating the swordfish, do so gently to avoid drying it out—preferably in a low oven or on the stovetop with a splash of water or oil. Add fresh charred tomato basil butter after warming for the best flavor and texture.
FAQs
Can I use other types of tomatoes for the charred butter?
Absolutely! While the recipe calls for Grape Tomatoes, cherry tomatoes or even small Roma tomatoes work wonderfully. Just keep an eye on them while grilling so they char without burning.
What if I don’t have a grill? Can I make this indoors?
Yes! You can use a grill pan or a cast iron skillet on your stovetop. For the tomatoes, roasting them under a broiler until charred works well too. Just adjust cooking times as needed.
How do I know when the swordfish is done?
Swordfish is best cooked to medium or medium-well, meaning it is opaque but still moist and slightly translucent in the center. It should feel firm but spring back slightly when pressed gently.
Is smoked sea salt necessary?
While you can use regular sea salt, smoked sea salt adds a nuanced smoky flavor that complements the charred tomatoes and grilled fish perfectly, enhancing the overall taste.
Can I substitute the butter with olive oil?
You can, but the butter adds a rich creaminess that’s central to this recipe’s indulgent feeling. If you prefer olive oil, use extra virgin and consider adding a bit more basil to boost freshness.
Final Thoughts
I genuinely encourage you to try this Grilled Swordfish with Charred Tomato Basil Butter Recipe as soon as possible. It’s a radiant celebration of fresh, vibrant ingredients coming together in a dish that’s both simple and impressive. Whether you’re cooking a quick weeknight dinner or hosting friends, this recipe hits all the right notes—smoky, buttery, fresh, and unforgettable. Trust me, your taste buds will thank you.
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Grilled Swordfish with Charred Tomato Basil Butter Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
This vibrant and flavorful grilled swordfish recipe features perfectly charred cherry tomatoes blended into a rich basil butter, elevating the smoky, meaty fish with fresh, aromatic notes. Ready in just 20 minutes, it's an elegant and quick dish perfect for summer grilling and impressing guests with minimal fuss.
Ingredients
Tomato Basil Butter
- ½ cup Pure Flavor Juno Bites Red Grape Tomatoes (or cherry tomatoes)
- 1 teaspoon high heat oil, such as avocado oil
- ½ cup unsalted butter, softened
- 2 tablespoons thinly sliced basil
- ½ teaspoon smoked sea salt
Swordfish
- 1 to 1 ½ pounds swordfish steaks
- 1 tablespoon high heat oil, such as avocado oil
- Salt and freshly ground pepper, to taste
Instructions
- Char the tomatoes: Preheat your grill to medium heat. Toss the cherry tomatoes with 1 teaspoon of high heat oil. Place the tomatoes in a grill basket and put them on the hot grill grates. Cook for about 5 minutes until the tomatoes are softened and blackened in spots. Remove from the grill and let them cool completely while keeping the grill on.
- Grill the swordfish: Brush the swordfish steaks with 1 tablespoon of high heat oil and season generously with salt and freshly ground pepper. Place the swordfish on the grill and cook for about 3 minutes per side, or until the fish reaches your desired doneness.
- Prepare the charred tomato basil butter: In a medium bowl, combine the cooled charred tomatoes, softened butter, thinly sliced basil, and smoked sea salt. Lightly smash the tomatoes with the back of a spoon or fork to release their juices and combine everything evenly.
- Serve: Transfer the grilled swordfish steaks to plates. Immediately top each warm fish steak with a generous pat of the charred tomato basil butter just before serving, allowing the butter to melt over the hot fish.
Notes
- Use a grill basket to prevent small tomatoes from falling through the grates while grilling.
- For best results, use firm, fresh swordfish steaks approximately 1 inch thick for even cooking.
- If you don’t have smoked sea salt, regular sea salt is a fine substitute, though the smoky flavor will be less pronounced.
- This recipe pairs well with grilled vegetables or a light green salad.
- Can be adapted for indoor grilling using a grill pan if outdoor grilling is not available.
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