Best 3 Chef Johns Grilled Swordfish Bruschetta Recipes
Swordfish is a meaty fish with a rich flavor, and it is perfect for grilling. Chef John's grilled swordfish bruschetta is a delicious and easy-to-make dish that is perfect for a summer meal. The swordfish is marinated in a mixture of olive oil, lemon juice, garlic, and herbs, then grilled to perfection. The bruschetta is made with toasted baguette slices that are topped with the grilled swordfish, a garlicky tomato mixture, and fresh basil. This dish is sure to impress your friends and family, and it is a healthy and delicious way to enjoy swordfish.
Here are our top 3 tried and tested recipes!
CHEF JOHN'S GRILLED SWORDFISH BRUSCHETTA
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.
Provided by Chef John
Categories Bruschetta
Time 55m
Yield 2
Number Of Ingredients 10
Steps:
- 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.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Brush bread slices with olive oil.
- Cook bread slices on the preheated grill until browned and crispy, 2 to 3 minutes per side.
- Brush swordfish steaks with grapeseed oil and season with salt and black pepper.
- Cook swordfish steaks on the preheated grill until fish flakes easily with a fork, about 4 minutes per side.
- 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 : Calories 748.8 calories, Carbohydrate 50.5 g, Cholesterol 53 mg, Fat 44.2 g, Fiber 2.7 g, Protein 36.6 g, SaturatedFat 7 g, Sodium 701.6 mg, Sugar 6.4 g
CHEF JOHN'S GRILLED SWORDFISH BRUSCHETTA
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.
Provided by Chef John
Categories Bruschetta
Time 55m
Yield 2
Number Of Ingredients 10
Steps:
- 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.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Brush bread slices with olive oil.
- Cook bread slices on the preheated grill until browned and crispy, 2 to 3 minutes per side.
- Brush swordfish steaks with grapeseed oil and season with salt and black pepper.
- Cook swordfish steaks on the preheated grill until fish flakes easily with a fork, about 4 minutes per side.
- 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 : Calories 748.8 calories, Carbohydrate 50.5 g, Cholesterol 53 mg, Fat 44.2 g, Fiber 2.7 g, Protein 36.6 g, SaturatedFat 7 g, Sodium 701.6 mg, Sugar 6.4 g
CHEF JOHN'S GRILLED SWORDFISH BRUSCHETTA
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.
Provided by Chef John
Categories Bruschetta
Time 55m
Yield 2
Number Of Ingredients 10
Steps:
- 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.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Brush bread slices with olive oil.
- Cook bread slices on the preheated grill until browned and crispy, 2 to 3 minutes per side.
- Brush swordfish steaks with grapeseed oil and season with salt and black pepper.
- Cook swordfish steaks on the preheated grill until fish flakes easily with a fork, about 4 minutes per side.
- 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 : Calories 748.8 calories, Carbohydrate 50.5 g, Cholesterol 53 mg, Fat 44.2 g, Fiber 2.7 g, Protein 36.6 g, SaturatedFat 7 g, Sodium 701.6 mg, Sugar 6.4 g
Tips:
- Use fresh swordfish fillets for the best flavor and texture.
- Marinate the swordfish in olive oil, lemon juice, garlic, and herbs for at least 30 minutes before grilling.
- Grill the swordfish over medium heat until it is cooked through, but still moist. Do not overcook, or the fish will become dry and tough.
- Serve the grilled swordfish immediately with bruschetta, grilled vegetables, or your favorite side dish.
- For the bruschetta, use a good-quality bread that is slightly toasted.
- Top the bruschetta with fresh tomatoes, basil, and a drizzle of olive oil.
- Serve the bruschetta immediately, while the bread is still warm and crispy.
Conclusion:
Grilled swordfish with bruschetta is a delicious and easy-to-make meal that is perfect for a summer cookout. The swordfish is grilled to perfection and served with a flavorful bruschetta topping. This dish is sure to please everyone at your table.
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