Grilled Swordfish with Tomatoes and Oregano Recipe
Ingredients
- Step 1
- Step 2
- Step 3
- Step 4
- Step 5
- Step 6
- Step 7
- Step 8
- Step 9
Calories: 353
Carbohydrate: 6 g
Protein: 35 g
Fat: 20 g
Cook time: minutes
Prep time: minutes
Total time: 0 minutes
Servings: 4
TAGS
wheat/gluten-free
peanut free
web
dairy free
Honey
soy free
bon appétit
Seafood
Fish
Dinner
Pine nut
Tomato
Oregano
swordfish
caper
Fish
Tomato
Dinner
wheat/gluten-free
peanut free
soy free
web
dairy free
bon appétit
Seafood
Pine nut
Honey
swordfish
caper
Oregano
Fish
Tomato
Dinner
wheat/gluten-free
peanut free
soy free
web
dairy free
bon appétit
Seafood
Pine nut
Honey
swordfish
caper
Oregano
Fish
Tomato
Dinner
wheat/gluten-free
peanut free
soy free
web
dairy free
bon appétit
Seafood
Pine nut
Honey
swordfish
caper
Oregano
Directions
- Step 1 Prepare a grill for medium-high heat; lightly oil grate. Toast pine nuts in a dry small skillet over medium heat, shaking often, until golden, about 4 minutes. Let cool and set aside for serving.
- Step 2 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.
- Step 3 Meanwhile, whisk vinegar, capers, chopped oregano, honey, and 1/2 cup oil in a small bowl to combine; set marinade aside. Arrange tomatoes on a rimmed platter, overlapping slightly; set aside.
- Step 4 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 and up to 1 hour. To serve, scatter reserved pine nuts over.