I have a serious addiction to heirloom tomatoes. I’ve been buying them weekly (since my own garden isn’t quite ready.) In order to feed this addiction I’m always on the hunt for new ways of incorporating them into summer recipes. This light and healthy dish with grilled swordfish by Chef Dawn Viola of Wicked Good Dinner is ideal. It’s simple and the flavors are focused within a few natural ingredients. It’s the perfect way to enjoy the freshest fish and summer’s tomato harvest.
Grilled Swordfish with Heirloom Tomatoes
Yields: 4 servings
Prep time: 10 minutes
Cook time: 8 minutes
Allergy info: soy-free, gluten-free, dairy-free
4 (4-oz) swordfish steaks
1/4 cup olive oil, plus more for drizzling
1 garlic clove, minced
2 cups halved organic cherry or grape heirloom tomatoes(if you can’t find heirloom, any variety of organic cherry or grape tomato can be used)
1/4 cup fresh whole Greek oregano leaves
kosher salt and freshly cracked black pepper
Preheat grill pan to medium-high heat; brush olive oil on grates. Using paper towels pat each swordfish steak dry; drizzle each side with olive oil, set aside. In a large bowl combine 1/4 cup of the olive oil, garlic and tomatoes; toss to coat.
Season each side of swordfish with salt and pepper. Place swordfish steaks on grill pan; cook 4 minutes each side, turning 1/4 turn half way through cooking to create cross hatch grill marks.
Meanwhile, place tomato mixture on another section of the grill pan; season with salt and pepper. Cook 3 to 4 minutes, or until lightly charred. Transfer cooked tomatoes to a clean bowl. Fold in oregano leaves and season with salt and pepper to taste; set aside. Spoon tomato mixture over swordfish steaks and drizzle with olive oil; serve warm.
If using a charcoal grill instead of a grill pan, prepare grill the same way but place a double sheet of aluminum foil over one portion of the grill to prevent tomatoes from falling through the grates. Or, cook tomatoes over the coals in a cast iron pan.
Photo Credit: Chef Dawn Viola, Wicked Good Dinner