Ever wish you had a recipe that is company-worthy, requires only a handful of ingredients, can be made ahead, and can be served at room temperature. Look no further than:
Grilled Swordfish with Heirloom Tomatoes, Oregano, and Pine Nuts.
I am a great fan of swordfish. Like steak it has an umami taste. If you are not familiar with the term, umami is considered the fifth basic taste. It was discovered in the early 20th century – the four basic tastes: sweet; sour; salt, and bitter have been known for millennia. Umami is described as savory and mouth-watering. It can be found in many foods but is most often identified with a thick juicy steak.
Since swordfish are large, It is usually sold as steaks. The meat is relatively firm, and can be cooked in ways more fragile types of fish cannot (such as over a grill or on skewers). As opposed to fish fillets, which are cut parallel to either side of the spine, fish steaks are cut perpendicular to the spine and tend to offer a thicker, more substantial serving.
This is a great dish for a summer dinner party or potluck. It goes well with pasta salad, Caesar salad, grain salads, roasted vegetables and of course grilled corn.
INGREDIENTS
- ½ cup plus 2 tablespoons extra-virgin olive oil, plus more for the grill
- 2 tablespoons pine nuts
- 4 5 – 6-ounce pieces of swordfish steak, about 1” thick
- Kosher salt, freshly ground black pepper
- ¼ cup red wine vinegar
- 2 tablespoons drained capers, finely chopped (I often leave them whole depending on their size)
- 1 tablespoon finely chopped oregano, plus 2 sprigs for serving
- ½ teaspoon honey
DIRECTIONS
For the Marinade
We normally think of a marinade as something we use prior to cooking to flavor or soften a protein. In this recipe the marinade is added at the end and serves as a sauce.
Whisk vinegar, capers, chopped oregano, honey, and ½ cup in a small bowl to combine. Set aside.
For the Platter
Cut the tomatoes crosswise into thick slices. Sprinkle with salt. If heirlooms are not available, use other meaty ripe tomatoes, such as beefsteak.
For the Fish
Prepare a grill for medium-high heat and lightly oil the grill
Pat swordfish dry and season all over with salt and pepper. Let sit at room temperature for 15 minutes
Rub swordfish all over with remaining 2 tablespoons of oil and grill, undisturbed until grill marks appear, about 4 minutes. The fish is ready to turn when you can easily release it from the grill. Carefully turn it over and cook for another 4 minutes or until the fish looks opaque. I test for doneness with a thermometer.
To Plate the Dish
Place the fish on top of the tomatoes and top with oregano sprigs. Sprinkle with more salt and pepper as needed. Pour the reserved marinade over the dish and let rest at least 15 minutes and up to an hour. Just before serving sprinkle with the toasted pine nuts.
