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
- 1/2 cup Pure Flavor Juno Bites Red Grape Tomatoes (or cherry tomatoes)
- 1 teaspoon high heat oil, such as avocado oil
- 1/2 cup unsalted butter, softened
- 2 tablespoons thinly sliced basil
- 1/2 teaspoon smoked sea salt
Swordfish
- 1 to 1 1/2 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.
