Grilled Swordfish With Tomatoes And Oregano Recipes

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GRILLED SWORDFISH WITH SMOKY TOMATO-ANCHOVY SALSA



Grilled Swordfish With Smoky Tomato-Anchovy Salsa image

This is a simple summer fish dish with robust flavors. Swordfish would be the first choice, for its meatiness and ease of grilling, but any firm-fleshed white fish, such as halibut, monkfish, corvina or snapper, is a suitable option. Tuna would also work, but for that matter, so would chicken breast, for those at your gathering who don't eat fish. Topped with an easily made salsa of cherry tomatoes, anchovy, hot pepper and smoky pimentón, the whole affair is rather salad-like, best accompanied by arugula or lettuce leaves. Serve with roasted potatoes or garlic toast for a casual picnic-style summer supper.

Provided by David Tanis

Categories     dinner, seafood, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

4 (8-ounce) swordfish steaks, cut ¾-inch thick
Salt and pepper
Extra-virgin olive oil
3 tablespoons red-wine vinegar, or to taste
1 teaspoon smoked Spanish paprika (Pimentón de la Vera)
1 teaspoon tomato paste
2 small garlic cloves, smashed to a paste
1 medium red onion, diced small (about 1 cup)
1 sweet red pepper, diced (about 1 cup)
2 Fresno chiles, seeds removed and finely diced
4 anchovy fillets, chopped, plus 4 whole fillets for garnish
2 cups halved cherry tomatoes in different colors
Pinch of dried oregano
Arugula leaves, for garnish

Steps:

  • Prepare a charcoal grill or heat a gas grill. (Alternatively, use a cast-iron skillet or stovetop grill pan over medium-high heat.) Place swordfish steaks on a baking sheet and season on both sides with salt and pepper. Drizzle each with 1 teaspoon olive oil and rub with fingers to coat. Leave at room temperature.
  • In a mixing bowl, put vinegar, smoked paprika, tomato paste and garlic. Stir to dissolve tomato paste. Add onion, sweet pepper, chiles and 4 chopped anchovy fillets, and stir everything together. Add pinch of salt and ½ to ¾ cup olive oil and stir again.
  • Add cherry tomatoes, lightly season with salt and pepper, then gently fold them into the mixture. Leave to marinate about 10 minutes.
  • Grill the swordfish steaks over medium-hot coals for about 4 minutes per side. Remove when you see juices begin to rise on second side.
  • Transfer to plates or a large platter. Stir salsa and spoon generously over fish. Sprinkle with oregano. Garnish with whole anchovy fillets. Surround with a generous amount of arugula and serve.

GRILLED SWORDFISH WITH TOMATOES AND OREGANO



Grilled Swordfish with Tomatoes and Oregano image

We're flipping the script and marinating after grilling. In this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Seafood     Fish     Swordfish     Pine Nut     Capers     Oregano     Tomato     Honey     Soy Free     Peanut Free     Wheat/Gluten-Free     Dairy Free

Yield 4 servings

Number Of Ingredients 9

1/2 cup plus 2 Tbsp. extra-virgin olive oil, plus more for grill
2 Tbsp. pine nuts
2 (12-oz.) swordfish steaks, about 1" thick
Kosher salt, freshly ground pepper
1/4 cup red wine vinegar
2 Tbsp. drained capers, finely chopped
1 Tbsp. finely chopped oregano, plus 2 sprigs for serving
1/2 tsp. honey
2 large ripe heirloom tomatoes, halved, thickly sliced

Steps:

  • 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.
  • 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 1/2 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 and up to 1 hour. To serve, scatter reserved pine nuts over.

SICILIAN GRILLED SWORDFISH



Sicilian Grilled Swordfish image

Provided by Ina Garten

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons freshly squeezed lemon juice
1/4 cup good olive oil
2 teaspoons minced fresh oregano leaves or 1 teaspoon dried oregano
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
6 (1/2-inch-thick) swordfish steaks (5 to 6 ounces each)
4 ounces baby arugula
Grated zest of 1 lemon

Steps:

  • Light a charcoal grill or preheat a gas or stovetop grill until very hot.
  • For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
  • When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
  • When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.

GRILLED SWORDFISH WITH FRESH TOMATO-HERB SALSA



Grilled Swordfish with Fresh Tomato-Herb Salsa image

Categories     Fish     Tomato     Broil     Low/No Sugar     Backyard BBQ     Basil     Summer     Grill     Grill/Barbecue     Swordfish     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

4 large fresh plum tomatoes
1/4 cup chopped fresh basil
2 tablespoons chopped fresh marjoram
1 shallot, minced
2 tablespoons balsamic vinegar
1 tablespoon olive oil
4 6-ounce swordfish steaks (3/4 to 1 inch thick)
Olive oil
Cracked black peppercorns

Steps:

  • Bring medium saucepan of water to boil. Add tomatoes and blanch 30 seconds. Drain. Transfer to medium bowl. Cover with cold water; cool. Peel tomatoes. Cut in half; squeeze out juices. Chop tomatoes; transfer to bowl. Add herbs, shallot, vinegar and 1 tablespoon oil. Season with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature.)
  • Prepare barbeque (medium-high heat) or preheat broiler. Brush fish with oil. Sprinkle with generous amount of peppercorns and salt. Grill until just cooked through, about 4 minutes per side. Transfer fish to plates. Spoon tomato salsa over and serve.

GRILLED SWORDFISH WITH TOMATOES AND OREGANO RECIPE



Grilled Swordfish with Tomatoes and Oregano Recipe image

Provided by charlotteh371

Number Of Ingredients 9

½ cup plus 2 Tbsp. extra-virgin olive oil, plus more for grill
2 Tbsp. pine nuts
2 12-oz. swordfish steaks, about 1" thick
Kosher salt, freshly ground 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

Steps:

  • 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. 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 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.

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