September 17, 2020

Mediterranean Style Grilled Swordfish with Oregano-Caper Dressing

Name: Mediterranean Style Grilled Swordfish with Oregano-Caper Dressing
Prep time: 15 min
Cook time: 7 min
Total time: 37 min
Ingredients: 2 large (or 3 medium) ripe heirloom tomatoes (wash, dry, and slice); 2 tablespoons pine nuts (toasted); 2 lbs. swordfish steaks (2 steaks/12 ounces ea. or 4 steaks/6 ounces ea) (about 1” thick); ½ cup plus 2 tablespoons extra-virgin olive oil (divided); ¼ cup red wine vinegar; 2 tablespoons capers (drained and chopped); 1 tablespoon chopped fresh oregano (plus sprigs for serving, use 1 teaspoon dried oregano if fresh is unavailable); 2 teaspoons honey (adjust to taste preference); kosher salt and freshly ground pepper (to season fish and final dish)

Mediterranean Style Swordfish with Oregano-Caper Dressing is not only pleasing to the eye, but pleasing to the palate and waistline too. Plate the grilled swordfish on vibrantly colored tomato slices, sprinkle with toasted pine nuts, and dress with the snappy oregano-caper vinaigrette. You’ll be amazed by the taste and presentation.

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Organize Ingredients for Mediterranean Style Grilled Swordfish with Oregano-Caper Dressing

ingredients for grilled swordfish and sliced tomatoes with Oregano/Caper Dressing; swordfish steak, tomatoes, capers, oregano, honey, red wine vinegar, olive oil, and pine nuts

Season swordfish on both sides with salt and pepper. Place on a plate and let sit at room temperature 15 minutes. Organize remaining ingredients; tomatoes, capers, fresh oregano, honey, red wine vinegar, olive oil, and pine nuts

Tomato Prep

Wash, dry, and slice tomatoes. Arrange on a rimmed platter, overlapping slightly; set aside.

Toasting the Pine Nuts

While grill is heating and swordfish is resting, toast pine nuts in oven or toaster oven on Bake setting at 425. Heat until golden and fragrant, about 3-4 minutes. (Set a timer when toasting the nuts. They can go from perfectly toasted to burned in the blink of an eye!). Let cool and set aside for serving.

Oregano-Caper Dressing

Whisk capers, oregano, honey, red wine vinegar, and ½ cup oil in a small bowl to combine; set sauce aside.

Grilling the Swordfish

grilled swordfish with cross hatch grill marks

Once grill is heated, rub swordfish all over with remaining 2 Tbsp. oil and grill covered until grill marks appear, about 4 minutes. Carefully turn over and cook on second side until fish is opaque all the way through, about 2-4 additional minutes, for a total of 6-8 minutes grilling time. (I cook my fish for 4 minutes on one side and 2 minutes on the other side. If you like your fish more well-done, cook for an additional 1-2 minutes).

Mediterranean Style Grilled Swordfish with Oregano-Caper Dressing

Transfer fish to reserved platter with tomatoes and spoon sauce over fish and tomatoes. Season with more salt and pepper. Let sit at least 15 minutes for all of the flavors to meld. To serve, top with oregano sprigs and scatter pine nuts over. I also added some chopped red onion.

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Mediterranean Style Grilled Swordfish with Oregano-Caper Dressing

Prep Time15

Cook Time7

Resting Time15

Total Time37

Course: dinner

Cuisine: Mediterranean

Keyword: Capers, Fish, gluten free, honey, olive oil, oregano, pine nuts, red wine vinegar, swordfish, swordfish steaks, tomatoes

Servings: 4 people

Author: GFchow @ gfchow.com

Ingredients

2 large (or 3 medium) ripe heirloom tomatoes wash, dry, and slice
2 tablespoons pine nuts toasted
2 lbs. swordfish steaks (2 steaks/12 ounces ea. or 4 steaks/6 ounces ea) about 1” thick

Oregano-Caper Dressing

½ cup plus 2 tablespoons extra-virgin olive oil divided
¼ cup red wine vinegar
2 tablespoons capers drained and chopped
1 tablespoon chopped fresh oregano plus sprigs for serving, use 1 teaspoon dried oregano if fresh is unavailable
2 teaspoons honey adjust to taste preference
kosher salt and freshly ground pepper to season fish and final dish

Instructions

Preheat grill to medium-high heat; once heated, coat grill with non-stick spray.
Season swordfish on both sides with salt and pepper. Place on a plate and let sit at room temperature 15 minutes.
While grill is heating and swordfish is resting, toast pine nuts in oven or toaster oven on Bake setting at 425. Heat until golden and fragrant, about 3-4 minutes. (Set a timer when toasting the nuts. They can go from perfectly toasted to burned in the blink of an eye!). Let cool and set aside for serving.
Arrange tomatoes on a rimmed platter, overlapping slightly; set aside.
Once grill is heated, rub swordfish all over with 2 Tbsp. oil and coat grill with non-stick spray. Grill fish covered until grill marks appear, about 4 minutes. Carefully turn over and cook on second side until fish is opaque all the way through, about 2-4 additional minutes, for a total of 6-8 minutes grilling time. (I cook my fish for 4 minutes on one side and 2 minutes on the other side. If you like your fish more well-done, cook for an additional 1-2 minutes).

Oregano-Caper Dressing

Whisk vinegar, capers, oregano, honey, and ½ cup oil in a small bowl to combine; set sauce aside.

Assembly

Transfer fish to reserved platter with tomatoes and spoon sauce over fish and tomatoes. Season with more salt and pepper, if desired. Let sit at least 15 minutes for all of the flavors to meld. To serve, top with oregano sprigs and scatter reserved pine nuts over.

Notes

If swordfish pieces are thicker than 1”, the cooking time will need to be increased. Start with an extra 1-2 minutes.

Oil the grill grates thoroughly to avoid the fish from sticking.

If you’re not a fan of swordfish or it isn’t available where you shop, try using salmon steaks or halibut. Grilling time will need to be adjusted based on the size and thickness of the fish pieces.

Recipe from Bon Appetit with slight modifications made by me.

If you like this recipe, you may also like these other GFchow recipes. Pan Seared Tuna with Avocado and Soy-Lime Dressing, Greek Salad with Homemade Dressing, and Roasted Cherry Tomatoes with Fresh Mozzarella.

Gluten Free Disclaimer

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.