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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
cherry tomato halves
extra virgin olive oil
thinly sliced basil
salt and freshly ground black pepper to taste
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
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Grilled bread and swordfish get dressed up with a cherry tomato vinaigrette.
Grilled marinated lamb dressed with a minted honey and sherry vinaigrette.
See how to grill a thin, inexpensive cut of beef for salads, sandwiches, & tacos.