Chef John’s Grilled Swordfish Bruschetta

Chef John’s Grilled Swordfish Bruschetta There are two keys to this recipe. First, add enough oil and vinegar to your tomatoes to make a good amount of ‘sauce’ with which to douse the grilled fish and bread. Second, grill the bread very well over the coals. It should be golden brown with distinctive charred grill marks. The bitter hit from these stripes of charred bread actually makes the tomatoes even sweeter and more delicious.

Ingredients

Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 15 mins

    TOTAL : 30 mins

    SERVING : 2

    YIELD : 2 servings

  • Stir tomatoes, balsamic vinegar, extra virgin olive oil, basil, cayenne pepper, salt, and black pepper together in a bowl. Let sit until flavors blend, at least 30 minutes.

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  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Brush bread slices with olive oil.

  • Cook bread slices on the preheated grill until browned and crispy, 2 to 3 minutes per side.

  • Brush swordfish steaks with grapeseed oil and season with salt and black pepper.

  • Cook swordfish steaks on the preheated grill until fish flakes easily with a fork, about 4 minutes per side.

  • Divide bread slices between two plates and top each plate with 1 swordfish steak. Spoon 1/2 of the cherry tomato mixture over each steak.

Per Serving: 749 calories; protein 36.6g; carbohydrates 50.5g; fat 44.2g; cholesterol 53mg; sodium 701.6mg.