Grilled swordfish takes me back to fresh seafood and dance clubs on the beach in Hampton Bays, NY. I remember buying fresh swordfish from this small seafood shack right before the Hampton Bays Bridge. The owner himself caught the fish by line earlier that morning. Like most things in my life, I became obsessed with grilling the swordfish perfectly. After one summer and about 100 kebabs later, I confirmed that swordfish tastes best cooked all the way through, about 4 minutes per side.
Try my saffron cherry tomatoes recipe for a gourmet twist! If you run out of saffron or just can’t find it, leave it out. The fresh thyme will become your feature ingredient. Feel free to substitute fresh halibut for swordfish.
|4||garlic cloves, chopped|
|3 T||olive oil|
|10 oz||cherry tomatoes, halved|
|1 T||lemon juice|
|2 T||thyme, chopped|
Cook swordfish on a smoking hot grill for 4 minutes per side. Sauté garlic for 1 minute in olive oil. Add cherry tomatoes and saffron. Cook for 5 minutes on medium-low heat. Top with lemon juice and thyme. Spoon sauce on top of swordfish.