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Mediterranean Style Grilled Swordfish with Oregano-Caper Dressing

Prep Time15 minutes
Cook Time7 minutes
Resting Time15 minutes
Total Time37 minutes
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.