We have been dining outdoors every night now that our ceramic table from Deruta, Italy, has arrived. I have also been doing a lot of grilling outdoors since once summer officially commenced, the weather finally improved and we have been enjoying day after day of sunshine. After weeks of rain, the sun certainly is a vast improvement, although it might take me a while to get used to these high temperatures again.
When the thermostat rises over eighty-five degrees, I try not to use my oven too often, and having our gas grill on our screened in porch or lanai is a life saver. I have been enjoying trying out several new grilled recipes, including this tasty swordfish dish.
My husband and I visited Detroit’s Eastern Market this past Saturday, and as well as stall after stall of fresh produce, the market is surrounded by several meat, poultry, and seafood stores with incredibly fresh product at very reasonable prices.
We had no intention of buying seafood Saturday, but we were so impressed with how fresh everything was, we ended up purchasing some frozen soft shell crab, and two thick swordfish steaks. I usually like to grill my swordfish steak after lightly breading them and cutting the slices thinly, but these steaks were so gorgeous I decided to leave them be.
I also found some of the first locally grown, ripe tomatoes that I decided to serve with the grilled swordfish steaks. This is an effortless dish that shows you when your ingredients are top quality and very fresh, that you do not need too many extras. I am presently obsessed with Calabrian peppers and added just enough to the dressing for this dish that it added just a little heat. We enjoyed our swordfish meal with a bottle of Umbrian white wine from Peppucci cantina.
- 1/2 Cup Extra Virgin Olive Oil, Divided
- 2 (6-8 Ounce) Swordfish Steaks At Room Temperature
- Salt & Pepper
- 1 Pound Ripe Tomatoes, Thickly Sliced
- 1/4 Cup Red Wine Vinegar
- 2 Tablespoons Salted Capers, Rinsed & Chopped
- 1 Tablespoon Fresh Oregano, Chopped
- 1/2 Teaspoon Honey
- 1/2 to 1 Teaspoon Calabrian Pepper Pesto (Optional)
- 2 Tablespoons Lightly Toasted Pine Nuts
- Preheat grill to medium-high heat, and lightly oil the grill.
- Brush the swordfish steaks with olive oil and season with salt and pepper.
- Arrange the tomato slices on a platter.
- Whisk together the remaining olive oil, vinegar, capers, oregano, honey, and Calabrian pepper pesto.
- Grill the swordfish steaks about 4 minutes on each side, until the flesh is opaque.
- Arrange the steaks on top of the tomatoes, and spoon the dressing on top.
- Scatter the pine nuts over the swordfish and tomatoes and serve immediately.
Nutrition Information:Yield: 2 Serving Size: 1 steak
Amount Per Serving: Calories: 1486Total Fat: 110gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 82gCholesterol: 338mgSodium: 834mgCarbohydrates: 16gFiber: 5gSugar: 8gProtein: 106g