Last night while eating this I declared it one of my favorite meals. The sweetness of the swordfish is intensified from the grill, combined with the blistered tomatoes and basil. Oh it’s heaven on a plate. Its fresh and simple and oh so good.
I served it with herb & lemon rice and and arugula with a vinaigrette.
For the swordfish: 1 lb swordfish steaks, olive oil, cherry tomatoes, basil, garlic, salt & pepper.
Heat olive oil in a sauce pan & add your cherry tomatoes. Move them around every few minutes to get them nice and blistered all over. It’ll take about 20 minutes.
In a stockpot add the chicken stock, water, lemon zest, lemon juice, butter and rice. Heat to a boil, cover and let simmer until your rice is cooked.
While your tomatoes cook, salt & pepper your swordfish and get those babies onto the hot grill or into a heated grill pan. I was going to cook these on the grill but it started to rain. Darn mother nature.
Cook for about 5 minutes & flip. Cook for another 5 minutes or until opaque throughout.
When the tomatoes are nice and blistered add your minced garlic, let cook about 1 minute, add basil & remove from heat.
Add basil to the cooked rice, season with salt & pepper to taste.
Top cooked swordfish with tomatoes. Dig in. Close your eyes and enjoy.
Here’s the full recipe:
Grilled Swordfish With Tomatoes & Basil
1 tablespoon olive oil
1 pint grape tomatoes
1 cloves garlic, minced
1/2 cup fresh basil, chopped
1 lb. swordfish steak
salt & pepper
Heat the grill on medium-high heat.
Heat the olive oil in a large saute pan over medium heat. Add the tomatoes and season with a pinch of salt and pepper. Cook the tomatoes until they become soft and blister, about 20 minutes. Add the garlic and cook for a minute more. Remove the pan from the heat and stir in the basil.
Meanwhile, season each side of the fish with salt and pepper. Place the swordfish on the grill, cook for 5 minutes, then use tongs to flip the fish and cook for 5 minutes on the other side.
Remove the swordfish from the grill. Divide between plates and top with the tomato and basil mixture.
1 cup of chicken broth
1 cup of water (minus 2 tablespoons)
2 tbsp lemon juice
Zest of 1 lemon
1 tsp butter
1 cup of rice
Salt & Pepper
2 tbsp fresh basil, chopped
Heat the chicken broth, water, lemon juice, lemon zest, and butter over medium high heat until boiling. Once it starts to boil, add the rice and season with sea salt and white pepper, to taste. Cover with a lid and reduce heat to low and cook 20 minutes.
Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped basil then serve.