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Grilled Swordfish Steaks with Tomatoes and Pine Nuts

Serves 4
Time 20 min
A simple, fresh and flavorful treatment for swordfish. Serve alongside a fresh salad or grilled corn for a bright summer supper.
Ingredients
  • 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 ground black pepper
  • 3 tablespoons toasted pine nuts
  • 1/4 cup chopped fresh basil
Method

Prepare a grill for medium-high heat cooking. Thread cherry tomatoes on metal skewers (or, if using wooden skewers, soak in water for 30 minutes before using). 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.

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.
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  • 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 ground black pepper
  • 3 tablespoons toasted pine nuts
  • 1/4 cup chopped fresh basil