Recipe by Chef John
"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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cherry tomato halves
extra virgin olive oil
thinly sliced basil
salt and freshly ground black pepper to taste
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.
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
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Grilled Swordfish Bruschetta
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 398
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