Chef John's Grilled Swordfish Bruschetta Recipe - Allrecipes.com
Chef John's Grilled Swordfish Bruschetta  Recipe
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Chef John's Grilled Swordfish Bruschetta
Grilled bread and swordfish get dressed up with a cherry tomato vinaigrette. See more
  • READY IN 55 mins

Chef John's Grilled Swordfish Bruschetta

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    55 mins

Directions

  1. 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.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Brush bread slices with olive oil.
  3. Cook bread slices on the preheated grill until browned and crispy, 2 to 3 minutes per side.
  4. Brush swordfish steaks with grapeseed oil and season with salt and black pepper.
  5. Cook swordfish steaks on the preheated grill until fish flakes easily with a fork, about 4 minutes per side.
  6. 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.
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Reviews More Reviews

Apr 08, 2015

I've been cooking fish for 30+ years. This is my all-time favorite recipe. Outstanding flavor and very easy to make. I followed the recipe exactly except I didn't have cherry/grape tomatoes, just regular tomatoes. It turned out GREAT! The grilled bread adds a terrific flavor. My husband wants me to make it again and to try it with other fish.

 
Aug 04, 2014

I did grill the bread, having sprayed with olive oil. Cut in half all ingreadients except the cayenne pepper. We loved the way the bread soaked up the balsamic juices. Followed the recipe exactly using olive oil instead of grageseed on the fish...finawiz

 

5 Ratings

Jul 10, 2014

This was awesome and delicious. I omitted the bread and served over a fresh bed of Arugula. I added thinly sliced red onions to the sauce and used both red and yellow cherry tomatoes. I used more cayenne pepper to my liking. I did not have any grape-seed oil so I grilled the swordfish on a lightly oiled (canola) grill. Before grilling, I seasoned the steaks with lemon, salt and pepper. I served this with the Spicy Bacon-Wrapped Scallops from this site. Great recipe. Thanks for sharing.

 

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Nutrition

  • Calories
  • 749 kcal
  • 37%
  • Carbohydrates
  • 50.5 g
  • 16%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 44.2 g
  • 68%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 36.6 g
  • 73%
  • Sodium
  • 818 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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