Grilled Swordfish with Tomatoes
Grilled swordfish with tomatoes is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 sprigs Rosemary
- 1 sprig oregano
- 3 cloves garlic
- 4 tbsp dry white wine
- 1 lemon (juice)
- 2 tbsp balsamic vinegar
- 4 tbsp olive oil
- Salt
- Pepper (freshly ground)
- 4 swordfish steaks (pre‑cooked)
- olive oil (for grill rack)
- 150 g cherry tomatoes
- rosemary (for garnish)
Instructions
-
1.
Rinse the rosemary and oregano, remove leaves or needles and finely chop. Peel the garlic and press into a bowl. Add half of the chopped herbs, wine, lemon juice, vinegar, 2 tbsp oil, salt, and pepper; mix well. Rinse the swordfish steaks, pat dry, place in a shallow dish, and pour the marinade over them. Ensure the fish is fully coated. Marinate closed for at least 2 hours in the refrigerator, turning occasionally.
-
2.
Drain well and grill on a hot, lightly oiled rack about 5 minutes per side.
-
3.
Wash and halve the tomatoes. Arrange the fish with the tomatoes, drizzle remaining olive oil, and sprinkle with leftover herbs. Garnish with rosemary if desired and serve.
