Grilled Swordfish With Fresh Tomato-Herb Salsa
Juicy grilled swordfish paired with a vibrant, herbaceous tomato salsa, perfect for summer gatherings and seafood lovers seeking fresh, bold flavors.
Ingredients
Instructions
- Bring a medium saucepan of water to a boil.
- Add tomatoes and blanch for 30 seconds. Drain and transfer to a medium bowl.
- Cover with cold water to cool down.
- Peel the tomatoes, then cut them in halves and squeeze out the juices.
- Chop the tomatoes and transfer to a bowl.
- Add chopped fresh basil, chopped fresh marjoram, minced shallot, balsamic vinegar, and olive oil to the tomatoes.
- Season with salt and pepper.
- Can be made ahead and stored at room temperature for a few hours only.
- Preheat the grill.
- Season the swordfish steaks with salt and pepper.
- Grill the swordfish steaks for about 3-4 minutes per side until cooked through.
- Serve the grilled swordfish topped with the fresh tomato-herb salsa.
Tips & Substitutions
For a more robust flavor, consider adding a splash of lemon juice to the salsa. If fresh marjoram is unavailable, dried marjoram can be used in a pinch, just reduce the amount to 1 tablespoon. Ensure your grill is well-preheated for optimal searing of the swordfish. For a refreshing side, serve with a light Onion Cucumber Salad.
Serving Suggestions
Serve the grilled swordfish topped generously with the fresh tomato-herb salsa. This dish pairs beautifully with a side of Marinated Summer Salad or a light Greek Cabbage Salad for a balanced meal. A glass of chilled white wine would complement the flavors perfectly.
Storage & Reheating
Store any leftover salsa in an airtight container in the refrigerator for up to 2 days. The grilled swordfish can be reheated gently in the oven at a low temperature, about 300°F, to prevent it from drying out. Avoid microwaving as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Swordfish With Fresh Tomato-Herb Salsa contains roughly 102 calories, with 2g protein, 8g carbohydrates, and 8g fat. It is an excellent source of iron (54% of the Daily Value), and a good source of calcium and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen swordfish for this recipe?
Yes, you can use frozen swordfish, but make sure to thaw it completely in the refrigerator before grilling. This ensures even cooking. Pat the steaks dry with paper towels to promote better searing on the grill.
What can I substitute for balsamic vinegar?
If you don't have balsamic vinegar, red wine vinegar or apple cider vinegar can work as alternatives. You might want to add a touch of honey or maple syrup to mimic the sweetness of balsamic vinegar.
Is this recipe suitable for meal prep?
Yes, the salsa can be made ahead and stored at room temperature for a few hours. However, it's best to grill the swordfish fresh to maintain its texture. You can prepare the salsa a day in advance and keep it in the fridge until ready to serve.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).