Grilled Swordfish with Heirloom Tomatoes & Oregano
It’s tomato season, and suddenly our gardens (and our produce department!) are full of ripe heirlooms — purple, black, yellow and green, pink-striped, and everything in between. There’s nothing better than a tomato fresh from the garden, sun-warmed and juicy, and yet it’s possible to have too many. This recipe is a great way to use up a couple, and proof positive that when you cook with quality ingredients, you don’t need much to create a delicious dinner.
At its heart, this recipe is just grilled swordfish steaks on a bed of sliced heirloom tomatoes. The thing that makes it sing is a bright, simple vinaigrette of red wine vinegar, capers, and fresh oregano. We also put a tiny bit of honey in it to help the ingredients emulsify and to dull the vinegar’s bite. The vinaigrette’s savory-sweet and herbaceous notes complement the heirlooms, and it’s got just enough pucker and brine to bring the swordfish to life. A sprinkle of toasty pine nuts on top adds nice texture and a very pretty finish to the dish.
You can throw this dinner together in about the time it takes to heat the grill and cook the swordfish. After all, the only real prep work is toasting the pine nuts and whisking up the vinaigrette, and you could do those steps ahead of time. It’s just the kind of meal you want on a hot midsummer weeknight — say no to the stove and yes to a light dinner and a cold glass of rosé on the patio.
Our tips: If you don’t have swordfish, this recipe will work great with any firm fish or seafood, like tilapia, salmon, or scallops. If you’re cooking for two, go ahead and make all the tomatoes — they’ll be terrific after marinating in the vinaigrette overnight. The next day, all you’ll have to do is grill the fish du jour.
½ cup plus 2 Tbsp extra-virgin olive oil, divided, plus more for grill
2 Tbsp Gelson’s pine nuts
¼ cup red wine vinegar
2 Tbsp drained capers, finely chopped
1 Tbsp finely chopped fresh oregano, plus 2 sprigs for serving
½ tsp honey
2 large ripe heirloom tomatoes, halved, thickly sliced
2 12-oz swordfish steaks, about 1” thick
Kosher salt, to taste
Freshly ground black pepper, to taste
Flake salt, to taste
Heat the grill to medium-high heat. Lightly oil the grate.
Toast the pine nuts in a small, dry skillet over medium heat, shaking often, until golden, about 4 minutes. Transfer to a plate and set aside to cool.
To make the vinaigrette: In a small bowl, whisk together the red wine vinegar, capers, oregano, honey, and ½ cup of olive oil. Set aside.
Arrange the tomato slices on a rimmed platter, overlapping slightly. Set aside.
Pat the swordfish dry and season all over with salt and pepper. Rub the swordfish with the remaining 2 tablespoons of olive oil.
Grill the fish, undisturbed, until grill marks appear, about 4 to 5 minutes. Carefully turn the fish over and grill the second side until it’s opaque all the way through, about 4 to 5 minutes more. Transfer the fish to the platter with the tomatoes.
Pour the vinaigrette over the fish and tomatoes and season with flake salt and pepper. Garnish with the toasted pine nuts and oregano sprigs and serve.
Recipe adapted from: Epicurious