Grilled Swordfish Steaks with Tomatoes and Pine Nuts

Grilled Swordfish Steaks with Tomatoes and Pine Nuts

Serves 4

A simple, fresh and flavorful treatment for swordfish.

  • 1 pint cherry tomatoes
  • 4 (6-ounce) swordfish steaks
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon coarse sea salt
  • 1/2 lemon
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons toasted pine nuts
  • 1/4 cup chopped fresh basil
You must be signed in to use shopping lists. Sign in or create account

Prepare a grill for medium-high heat cooking. Thread cherry tomatoes on metal skewers. Drizzle swordfish and tomatoes with oil and sprinkle with salt and pepper. Grill, turning once or twice, until tomatoes are soft and skins crack, about 5 minutes, and swordfish is almost opaque in the center, 7 to 8 minutes. Place steaks on plates or a platter, squeeze lemon over them and top evenly with tomatoes, pine nuts and basil.

Nutritional Info: 
Per Serving:370 calories (160 from fat), 18g total fat, 3.5g saturated fat, 85mg cholesterol, 810mg sodium, 7g carbohydrate (4g dietary fiber, 2g sugar), 44g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion