Ingredients with Measurements:
- 4 swordfish steaks (6 oz each)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 medium-sized tomatoes, diced
- 1/4 cup fresh basil leaves, chopped
- 2 garlic cloves, minced
- 1/4 cup balsamic vinegar
Special equipment needed:
- Grill
Step-by-step instructions:
1. Preheat the grill to medium-high heat.
2. Brush the swordfish steaks with olive oil and season with salt and pepper.
3. Place the swordfish on the grill and cook for 4-5 minutes on each side, or until the internal temperature reaches 145°F.
4. While the swordfish is cooking, prepare the tomato and basil topping. In a medium-sized bowl, combine the diced tomatoes, chopped basil, minced garlic, and balsamic vinegar. Mix well.
5. When the swordfish is done, remove it from the grill and place it on a serving platter.
6. Spoon the tomato and basil topping over the swordfish.
7. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Grill temperature: medium-high heat
- Internal temperature of swordfish: 145°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 12g
- Carbohydrates: 7g
- Protein: 35g
Substitutions for ingredients:
- Swordfish can be substituted with any other firm white fish, such as halibut or cod.
- Balsamic vinegar can be substituted with red wine vinegar or lemon juice.
Variations:
- Add chopped red onion or roasted red peppers to the tomato and basil topping for extra flavor.
- Top the grilled swordfish with a dollop of pesto for a different twist.
Tips and tricks:
- Make sure the grill is well-oiled before placing the swordfish on it to prevent sticking.
- Use a meat thermometer to ensure the swordfish is cooked to the correct internal temperature.
- Let the swordfish rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the swordfish in the microwave or oven until heated through.
Presentation ideas:
- Serve the grilled swordfish on a bed of mixed greens for a colorful presentation.
Garnishes:
- Garnish with additional fresh basil leaves or a drizzle of olive oil.
Pairings:
- Serve with a side of roasted vegetables or a simple salad.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Quinoa salad
Troubleshooting advice:
- If the swordfish is sticking to the grill, try brushing it with more olive oil or using a non-stick grilling mat.
Food safety advice:
- Make sure the internal temperature of the swordfish reaches 145°F to ensure it is safe to eat.
Food history:
- Swordfish has been a popular seafood choice for centuries, with evidence of its consumption dating back to ancient Rome.
Flavor profiles:
- The grilled swordfish has a smoky flavor, while the tomato and basil topping adds a fresh and tangy taste.
Serving suggestions:
- Serve with a glass of white wine or a cold beer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian