Grilled Swordfish with Tomato and Basil Compote

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.