Chef Johns Grilled Swordfish Bruschetta Recipe

Cooking Directions

• STEP 1.In a bowl, combine lemon juice, garlic, olive oil, salt, and pepper to make the marinade.
• STEP 2.Place the swordfish steaks in a shallow dish and pour the marinade over them. Let them marinate for at least 30 minutes.
• STEP 3.Preheat the grill to medium-high heat. Remove the swordfish from the marinade and grill for about 4-5 minutes per side, or until cooked through.
• STEP 4.While the swordfish is grilling, prepare the tomato and basil salsa. In a bowl, combine diced tomatoes, chopped basil, minced garlic, olive oil, salt, and pepper.
• STEP 5.Slice a baguette into thin slices and brush with olive oil. Toast the slices on the grill for a few minutes on each side, until lightly charred.
• STEP 6.To serve, place a grilled swordfish steak on top of each toasted baguette slice. Spoon the tomato and basil salsa over the swordfish. Serve immediately.

Cooking Tips

• Make sure to preheat the grill to medium-high heat before grilling the swordfish.
• Do not overcook the swordfish, as it can become dry. Cook it just until it is opaque and flakes easily with a fork.
• You can also serve the grilled swordfish and tomato salsa on top of a bed of mixed greens for a light and refreshing salad.

Storage and Serving

• This grilled swordfish bruschetta is best served immediately after grilling.
• If you have any leftovers, store the grilled swordfish and tomato salsa separately in airtight containers in the refrigerator.
• The grilled swordfish can be enjoyed cold or reheated gently in the oven or microwave.
• The tomato and basil salsa can be used as a topping for other grilled meats or served as a dip with tortilla chips.