When summer rolls around I like to turn to lighter dinners during those hot and steamy nights. Swordfish is an easy fish to grill and is a meaty kind of ‘steak’ that has great flavor and texture. I prefer a roasted cherry tomatoes topping with lemon, basil, dill and capers, just enough to add sone flavor but not take over the fish.
Ingredients
- 6 six ounce swordfish filets, cut 1 1/2 in thick
- 3 tablespoons of Chimichurri Rub
- Canola or peanut oil
- Extra virgin olive oil
- 12 ounce of a mix of yellow and red grape tomatoes
- 3 tablespoons of fresh basil, chopped
- 1 tablespoon of capers, drained and chopped
- 1 teaspoon of fresh dill, chopped
- 4 lemons, juiced and two more halved
- Kosher salt and freshly ground black pepper
Making It
- Turn on the grill to a medium-high heat and put the lid down for 20 minutes
- Brush the swordfish with the peanut or canola oil and sprinkle for Chimichurri Rub on both sides, let sit for the 20 minutes it takes to heat up the grill
- Set the oven to 400 degrees, toss the tomatoes in enough olive oil to coat, lightly salt and pepper and roast for 20 minutes. Then toss them in the lemon juice, basil, dill, a tablespoon or so of olive oil and capers
- Grill the fish for 5 minutes, in each side, rotate the fish 180 degrees half way through cooking each side
- A the last minute of cooking squeeze the two lemons over the fish
- Top with the tomatoes salsa and serve
Nice recipe