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Chef John's Grilled Swordfish Bruschetta

Rated as 4.89 out of 5 Stars
56k

"There are two keys to this recipe. First, add enough oil and vinegar to your tomatoes to make a good amount of 'sauce' with which to douse the grilled fish and bread. Second, grill the bread very well over the coals. It should be golden brown with distinctive charred grill marks. The bitter hit from these stripes of charred bread actually makes the tomatoes even sweeter and more delicious."
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Ingredients

55 m servings 749
Original recipe yields 2 servings

Directions

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  1. 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.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Brush bread slices with olive oil.
  3. Cook bread slices on the preheated grill until browned and crispy, 2 to 3 minutes per side.
  4. Brush swordfish steaks with grapeseed oil and season with salt and black pepper.
  5. Cook swordfish steaks on the preheated grill until fish flakes easily with a fork, about 4 minutes per side.
  6. 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.

Nutrition Facts


Per Serving: 749 calories; 44.2 50.5 36.6 53 702 Full nutrition

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Reviews

Read all reviews 14
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This is fantastic. The grilled bread and at the vinaigrette are over the top with the fish. Made for company and they went crazy for it. Outstanding.

I've been cooking fish for 30+ years. This is my all-time favorite recipe. Outstanding flavor and very easy to make. I followed the recipe exactly except I didn't have cherry/grape tomatoes, jus...

I did grill the bread, having sprayed with olive oil. Cut in half all ingreadients except the cayenne pepper. We loved the way the bread soaked up the balsamic juices. Followed the recipe exa...

This was awesome and delicious. I omitted the bread and served over a fresh bed of Arugula. I added thinly sliced red onions to the sauce and used both red and yellow cherry tomatoes. I used mo...

This recipe was great! I used two whole tomatoes, dried basil, and left out the cayenne pepper (personal preference). We got a little side tracked so probably let it marinate for about 1.5 hou...

Holy smoke is this ever a delicious blend of flavors. I have never eaten swordfish before but it wont be my last.

Excellent and easy dish. Paired it with glazed Brussels sprouts from this same site for a wonderful dinner.

Followed the receipt to the tee and it was fantastic!

Very delicious! Made exactly as written and the bruschetta complimented the swordfish very nicely. Made this for my husband's birthday and he really enjoyed the fish with bruschetta on top of th...