The national month of grilling only happens once a year, so grab your mitts and apron, make your menu plan, and get ready to fill the neighborhood with heavenly mesquite aroma. Memorial Day is Grilling Day, and being just around the corner, we want to help you get prepared with tasty meal suggestions to kick off the summer. Next up for you fish lovers, is Grilled Swordfish with Tomatoes and Oregano, featuring a vinegar, herb, and honey marinade and the same post-grilling marinating technique we explored last time. Swordfish is a wonderfully robust and hearty filet that is perfect for the grill because it is not overly delicate.
To start, toast pine nuts in a skillet for about 4 minutes. Pat the swordfish steaks dry, season with salt and pepper, and allow to sit for 15 minutes. Prepare the marinade by mixing vinegar, capers, chopped oregano, honey, and ½ cup oil. With all the salty and punchy flavors here, the honey plays an essential part by adding just a touch of sweetness to balance. Grill the steaks over medium-high heat for about 4 minutes per side. Transfer to a platter surrounded by the sliced tomatoes, top with oregano sprigs, season with more salt and pepper, and then cover with marinade. Allow the fish and tomatoes to sit in the marinade for at least 15 minutes before serving. The seared, salty exterior of the swordfish will hold up wonderfully to the bold marinade as it infuses and moisturizes the filet. Beautiful with punchy flavors, this dish is perfect on a warm holiday next to the pool with a refreshing drink and friends.
Grilled Swordfish with Tomatoes and Oregano Ingredients
- 1 cup plus 4 Tbsp. extra-virgin olive oil, plus more for the grill
- 4 Tbsp. pine nuts
- 4 12-oz. swordfish steaks, about 1" thick
- Kosher salt and freshly ground pepper
- ½ cup red wine vinegar
- 4 Tbsp. drained capers, finely chopped
- 2 Tbsp. finely chopped oregano, plus 4 sprigs for serving
- 1 tsp. honey
- 4 large ripe heirloom tomatoes, halved, thickly sliced
Grilled Swordfish with Tomatoes and Oregano Directions
- Prepare a grill for medium-high heat; lightly oil grate. Toast pine nuts in a small dry skillet over medium heat, often shaking, until golden, about 4 minutes. Let cool down 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 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 the remaining 2 Tbsp. oil and grill, undisturbed, until grill marks appear, about 4 minutes. Carefully turn over and cook on the 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 and up to 1 hour. To serve, scatter reserved pine nuts over.
Taken from bonappetit.com