30 March, 2022
Grilled Swordfish Bruschetta
Grilled Swordfish Bruschetta
Notes
Always a good idea to soak fish is milk in the refrigerator for one hour prior to preparation.
After removing fish from refrigerator, rinse and pat dry with paper towels.
Ingredients
- 1 cup cherry tomato halves
- ¼ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- 1 pinch cayenne pepper
- 2 tablespoons thinly sliced basil (or 1 tbsp. dried basil)
- 6 slices of french bread
- paprika
- salt and pepper to taste
- 1 tbsp. olive oil
- 2 swordfish steaks
- 1 tbsp. grapeseed oil
Instructions
- 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.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Brush bread slices with olive oil.
- Cook bread slices on the preheated grill until browned and crispy, 2 to 3 minutes per side.
- Brush swordfish steaks with grapeseed oil and season with salt and black pepper.
- Cook swordfish steaks on the preheated grill until fish flakes easily with a fork, about 4 minutes per side.
- 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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