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.
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Tbsp. vegetable oil, plus more for grill
1″-thick swordfish steaks (about 12 oz. each)
Tbsp. extra-virgin olive oil
garlic cloves, thinly sliced
tsp. saffron threads
oz. cherry tomatoes, halved, quartered if large
small bunch chives, cut into ½” pieces (about ¼ cup)
cup coarsely chopped parsley
cup Castelvetrano olives, smashed, pits removed
Tbsp. sherry vinegar or red wine vinegar
Freshly ground black pepper