- 1 cup cherry tomato halves
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 2 tablespoons thinly sliced basil
- 1 pinch cayenne pepper
- salt and freshly ground black pepper to taste
- 6 slices French bread
- 1 tablespoon olive oil
- 2 swordfish steaks
- 1 teaspoon grapeseed oil
- Stir tomatoes, balsamic vinegar, extra virgin olive oil, basil, cayenne pepper, salt, and black pepper together in a bowl. Let sit until flavors blend, at least 30 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Brush bread slices with olive oil.
- Cook bread slices on the preheated grill until browned and crispy, 2 to 3 minutes per side.
- Brush swordfish steaks with grapeseed oil and season with salt and black pepper.
- Cook swordfish steaks on the preheated grill until fish flakes easily with a fork, about 4 minutes per side.
- Divide bread slices between two plates and top each plate with 1 swordfish steak. Spoon 1/2 of the cherry tomato mixture over each steak.
04/20/2018
recipepes.com
Chef John's Grilled Swordfish Bruschetta, recipe
PT15M
PT1H
5
455 calories
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