Chef Johns Grilled Swordfish Bruschetta Food
CHEF JOHN'S GRILLED SWORDFISH BRUSCHETTA
There are two keys to this recipe. First, add enough oil and vinegar to your tomatoes to make a good amount of 'sauce' with which to douse the grilled fish and bread. Second, grill the bread very well over the coals. It should be golden brown with distinctive charred grill marks. The bitter hit from these stripes of charred bread actually makes the tomatoes even sweeter and more delicious.
Provided by Chef John
Categories Appetizers and Snacks Bruschetta Recipes
Time 55m
Yield 2
Number Of Ingredients 10
Steps:
- Stir tomatoes, balsamic vinegar, extra virgin olive oil, basil, cayenne pepper, salt, and black pepper together in a bowl. Let sit until flavors blend, at least 30 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Brush bread slices with olive oil.
- Cook bread slices on the preheated grill until browned and crispy, 2 to 3 minutes per side.
- Brush swordfish steaks with grapeseed oil and season with salt and black pepper.
- Cook swordfish steaks on the preheated grill until fish flakes easily with a fork, about 4 minutes per side.
- Divide bread slices between two plates and top each plate with 1 swordfish steak. Spoon 1/2 of the cherry tomato mixture over each steak.
Nutrition Facts : Calories 748.8 calories, Carbohydrate 50.5 g, Cholesterol 53 mg, Fat 44.2 g, Fiber 2.7 g, Protein 36.6 g, SaturatedFat 7 g, Sodium 701.6 mg, Sugar 6.4 g
GRILLED ITALIAN MARINATED SWORDFISH
This is an excellent way to prepare swordfish. The fish turns out flavorful and moist. I made this dish one night paired with my Skillet Italian Herbed Country Potatoes and fresh corn on the cob. A delicious summertime meal! Please note preparation time does not include time required to marinate.
Provided by MarthaStewartWanabe
Categories Very Low Carbs
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Place swordfish steaks in a zip-lock bag, leaving the bag unsealed.
- In a small bowl, combine 3 tbs. olive oil and remaining ingredients to make marinade mixture.
- Pour marinade into bag with fish, tossing fish with fingers until fully coated.
- Seal bag, releasing as much air as possible.
- Marinate in refrigerator for 3 to 4 hours.
- Preheat grill to medium-high heat.
- Once grill is searing hot, brush grill rack with remaining tablespoon of olive oil.
- Grill fish for 3 to 5 minutes on each side or until center of steaks are cooked through, and fish flakes easily when forked.
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