Grilled Swordfish with Tomatoes and Oregano
INGREDIENTS
½ cup plus 2 tbsp. extra-virgin olive oil*, plus more for grill
2 tbsp. pine nuts
2 or 3 (depending on family size) - 12-oz. swordfish steaks, about 1” thick
Kosher salt* and freshly ground black pepper*
¼ cup red wine vinegar*
2 tbsp. drained capers, finely chopped
1 tbsp. finely chopped oregano, plus 2 sprigs for serving
½ tsp. honey*
2 large ripe heirloom tomatoes, halved, thickly sliced
French baguette
DIRECTIONS
Heat grill to medium-high heat; lightly oil grate. Toast pine nuts in dry sauté pan, over medium heat, shaking often, until golden, about 4-5 minutes. Let cool and set aside for serving. Pat swordfish dry and season all over with salt and pepper. Place on a rimmed baking sheet and let sit at room temperature for 15 minutes.
Meanwhile, whisk vinegar, capers, chopped oregano, honey and ½ cup oil in a small bowl to combine; set marinade aside. Arrange tomatoes on a rimmed platter, overlapping slightly; set aside. Rub swordfish all over with remaining 2 tbsp. oil and grill, undisturbed, until grill marks appear, about 4 minutes. Carefully turn over and cook on second side until fish is opaque all the way through, about 4 minutes. Transfer to reserved platter with tomatoes and top with oregano sprigs. Season with more salt and pepper. Pour reserved marinade over and let sit at least 15 minutes. Scatter reserved pine nuts over the top and serve with a crusty French baguette. Enjoy!
Wine Pairing
Pinot Grigio, Sauvignon Blanc
Kid Version
My kids absolutely love swordfish! If your kids haven’t tried it yet, give it a go, they may surprise you! Note – swordfish is higher in mercury, so I limit how often I make it to no more than once a month. I serve the fish (with or without marinade, depending how you think they’ll like it) with chunks of fresh tomato, a small pile of pine nuts and a piece or two of the baguette.
*Recipe adapted from Bon Appetit Magazine
