Wood-Grilled Fresh Swordfish with Heirloom Tomatoes
You have to try this healthy and delicious Wood-Grilled Fresh Swordfish recipe, accompanied by vibrant heirloom tomatoes. This dish brings a perfect smoky char and refreshing sweetness, direct from your backyard and local merchants via FreshAIG.com.
FreshAIG Quick Facts
- Species: Broadbill Swordfish (Xiphias gladius)
- Total Time: 30 minutes
- Diet Type: Gluten-Free, Low-Carb, High-Protein
Preparation Method: Wood-grilled over medium-high heat to achieve a smoky, caramelized crust while keeping the dense, meaty interior juicy and tender.
Serves: 4 people
Ingredients
- 4 fresh swordfish steaks (about 6 oz each, 1-inch thick)
- 2 tbsp extra virgin olive oil
- 1 tsp coarse sea salt
- 1/2 tsp freshly ground black pepper
- 2 cups mixed heirloom tomatoes (sliced or wedged)
- 1/4 cup fresh basil leaves (torn)
- 1 tbsp balsamic glaze
Instructions
- Preheat your wood-fired grill or standard gas/charcoal grill with wood chips to medium-high heat. Clean and oil the grates well.
- Pat the swordfish steaks completely dry with a paper towel. Brush both sides lightly with 1 tablespoon of olive oil, then season generously with sea salt and black pepper.
- Place the swordfish on the hot grill and cook for 4 to 5 minutes per side. The flesh should turn opaque and flake easily when tested with a fork, reaching an internal temperature of 145 degrees Fahrenheit.
- While the fish rests for a few minutes, gently toss the sliced heirloom tomatoes in a bowl with the remaining 1 tablespoon of olive oil, torn basil, and a pinch of salt.
- Plate the grilled swordfish steaks, spoon the fresh heirloom tomato salad generously over the top, and finish with a light drizzle of balsamic glaze before serving immediately.
