Grilled Swordfish with Tomato and Basil Compote
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners that tastes like you spent hours in the kitchen. Swordfish is a meaty fish that stands up beautifully to the grill, and it's packed with omega 3 fatty acids that are wonderful for your heart. What I love most is that the whole meal comes together in under an hour, and the vibrant tomato and basil compote requires just basic pantry staples. The fresh basil adds such brightness and pairs perfectly with the char from grilling, making this dish feel elegant without demanding any real fuss from you.
Ella x
Ingredients
- 4swordfish steaks(6 oz each, about 1 inch thick)
- 6 tablespoonsextra virgin olive oil
- 1½ poundsfresh tomatoes(diced)
- 5garlic cloves(minced)
- 237 mlfresh basil(loosely packed, divided)
- 2 tablespoonslemon juice
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 1 tablespoonbalsamic vinegar
- 1shallot(thinly sliced)
- 2 tablespoonscapers(drained)
Detail level
Instructions
- 1
Pat swordfish steaks dry with paper towels and season both sides generously with sea salt and black pepper. Allow them to sit at room temperature for 10 minutes.
Tip: Patting fish dry ensures better browning and prevents steaming on the grill.
- 2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add sliced shallots and minced garlic, sautéing for 2 minutes until fragrant.
- 3
Add diced tomatoes, red pepper flakes, and capers to the skillet. Simmer for 8-10 minutes, stirring occasionally, until the tomatoes break down into a chunky compote.
Tip: The compote should reduce slightly and become concentrated in flavor.
- 4
Remove the skillet from heat and stir in lemon juice, balsamic vinegar, and half of the fresh basil. Taste and adjust seasonings as needed.
- 5
Preheat your grill to medium-high heat and lightly oil the grates with a brush to prevent sticking.
Tip: A hot grill creates beautiful char marks while keeping the fish moist inside.
- 6
Brush swordfish steaks lightly with 2 tablespoons of olive oil. Place them on the hot grill and cook for 4-5 minutes without moving them.
Tip: Resist the urge to flip early; allow a golden crust to form.
- 7
Gently flip the swordfish steaks and cook for another 4-5 minutes until the flesh is opaque and flakes easily with a fork.
Tip: Swordfish cooks quickly; avoid overcooking to prevent dryness.
- 8
Transfer the grilled swordfish to serving plates and top each steak with a generous spoonful of the warm tomato compote. Drizzle with remaining 2 tablespoons of olive oil, garnish with remaining fresh basil, and serve immediately.
Tip: The warm compote melts into the hot fish for maximum flavor absorption.
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