29/07/2021

THAILAND DAILY

NEWSPAPER / MAGAZINE / PUBLISHER

grilled-swordfish-with-tomatoes

Grilled Swordfish With Tomatoes

If you’re new to grilling fish, swordfish steaks are the perfect place to start—sturdy, skinless, and meaty, they take to the grill like a champ. The key is to not overcook them. You’re shooting for an internal temperature that’s just shy of 135°F, which will yield meat that’s just-opaque and juicy. If your fish is sticking to the grate once your timer dings, don’t panic: As long as your steaks are properly oiled, they’ll release easily when they’re ready.

I like to finish my fish with a relish-y tomato topping flavored with saffron, almost-crispy garlic, and buttery olives for a superfast and summery dinner that begs to be eaten outdoors. Multi-colored cherry tomatoes from the farmers’ market make for the best presentation, but aren’t strictly necessary; a cold bottle of wine at the ready, on the other hand, is non-negotiable. —Kendra Vaculin

This recipe is part of Short Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.

Ingredients

4 Servings

2

Tbsp. vegetable oil, plus more for grill

2

1″-thick swordfish steaks (about 12 oz. each)

Kosher salt

3

Tbsp. extra-virgin olive oil

2

garlic cloves, thinly sliced

½

tsp. saffron threads

12

oz. cherry tomatoes, halved, quartered if large

1

small bunch chives, cut into ½” pieces (about ¼ cup)

½

cup coarsely chopped parsley

½

cup Castelvetrano olives, smashed, pits removed

1

Tbsp. sherry vinegar or red wine vinegar

Freshly ground black pepper

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