Swordfish With Charred Tomato Vinaigrette

This Mediterranean-inspired dish features thick, meaty swordfish steaks that are seared to perfection and topped with a vibrant charred tomato vinaigrette. The key to this recipe is the high-heat charring of vine-ripened tomatoes, onions, and jalape&# 195;Â±os, which creates a smoky depth of flavor that contrasts beautifully with the rich fish. Fresh basil and red wine vinegar brighten the sauce, cutting through the oil for a balanced taste. It is an elegant yet simple meal perfect for weeknight dinners or summer gatherings. Serve with crusty bread to soak up the flavorful juices.

Cooking Method: Grilling

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 141.6

Dietary: Gluten-free

Description

This Mediterranean-inspired dish features thick, meaty swordfish steaks that are seared to perfection and topped with a vibrant charred tomato vinaigrette. The key to this recipe is the high-heat charring of vine-ripened tomatoes, onions, and jalape&# 195;Â±os, which creates a smoky depth of flavor that contrasts beautifully with the rich fish. Fresh basil and red wine vinegar brighten the sauce, cutting through the oil for a balanced taste. It is an elegant yet simple meal perfect for weeknight dinners or summer gatherings. Serve with crusty bread to soak up the flavorful juices.

Ingredients

2 lg Vine-ripened tomatoes
1/4 cup Olive oil
1 sm Onion, peeled and sliced
1 Jalapeno pepper, cored and sliced
1 Clove garlic, minced
1/4 c Red wine vinegar
Kosher salt
Freshly ground black pepper
2 tb Fresh basil, chopped
4 Swordfish steaks (6 oz each), at least 2 inches thick
3 tb Parsley, chopped

Directions

1
Core the tomatoes and cut them into thick slices.
2
Brush both sides of the tomato slices with some of the olive oil and season generously with freshly ground black pepper.
3
Heat a large cast-iron or heavy-bottomed skillet over high heat until very hot.
4
Lay the tomato slices in the pan in a single layer and cook for 2 to 3 minutes on each side until charred.
5
Lift the tomato slices from the pan and set aside on a plate. Repeat the procedure until all slices are charred.
6
Add the onion slices and jalapeÃÂ±o to the same pan and cook over high heat for 2 to 3 minutes, stirring, until the onions begin to brown.
7
Stir in the minced garlic and chopped basil; remove from heat and set aside to keep warm.
8
Season the swordfish steaks on both sides with kosher salt and pepper.
9
Brush both sides of each steak with the remaining olive oil.
10
Heat the same skillet (or another heavy skillet) over high heat until hot. Alternatively, preheat a charcoal, wood, or gas grill, or preheat the broiler.
11
Cook the swordfish for 3 to 4 minutes per side for medium doneness. Do not overcook.
12
Place a swordfish steak in the center of each plate.
13
Spoon the warm charred tomato and onion mixture over the fish.
14
Sprinkle with chopped parsley and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 141.6kcal

% Daily Value *
Total Fat 15.1g24%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 2.5mg1%
Total Carbohydrate 1.9g1%
Dietary Fiber 0.6g3%
Sugars 1.3g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the skillet is very hot before adding the tomatoes to achieve a proper char.

Swordfish is a dense fish; check for doneness by ensuring the flesh is opaque and flakes easily with a fork.

If using a broiler, place the rack 4-6 inches from the heat source.

Adjust the amount of jalapeÃÂ±o based on your preferred heat level.

Keywords: swordfish, charred tomato, vinaigrette, mediterranean, seafood, grilling, broiling, tomato relish, onion, basil, red wine vinegar, olive oil, jalapeno, garlic, summer dinner

Read it online: https://www.chefs-mate.com/recipe/swordfish-with-charred-tomato-vinaigrette/