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Chef John's Grilled Swordfish Bruschetta

Chef John's Grilled Swordfish Bruschetta

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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Ingredients

55 m servings 749 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 749 kcal
  • 37%
  • Fat:
  • 44.2 g
  • 68%
  • Carbs:
  • 50.5g
  • 16%
  • Protein:
  • 36.6 g
  • 73%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 818 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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

Read all reviews 6
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This is fantastic. The grilled bread and at the vinaigrette are over the top with the fish. Made for company and they went crazy for it. Outstanding.

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 mo...

I made this dish several times over the summer and keep coming back to the bruschetta vinaigrette and how delicious the juices taste absorbed into the bread. Chef John your dishes are winners!

Oh my, this was SO good! The bruschetta really complemented the fish. Hubby and I both enjoyed this. So easy and quick too. Love that. And love Chef John. :) Another winning recipe, thank...

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, jus...

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 exa...

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