Swordfish BLT

By Florence Fabricant

Updated May 23, 2024

Swordfish BLT
Meredith Heuer for The New York Times
Total Time
40 minutes
Rating
4(289)
Comments
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Here’s a summery take on grilled swordfish, dressed with the fixings for that ever-popular, all-American sandwich, the BLT. No, it's not a slice of grilled swordfish in a sandwich, though that might not be a bad idea in some other context. This dish is dinner-party fare, fresh off the grill. Bacon, arugula and tomatoes in a lemony dressing, bolstered with bacon fat, top and sauce the fish. As an added bonus, I’ve brushed some of the bacon fat on the fish before grilling. The BLT mixture can be assembled a couple of hours in advance, so the grilling is the only last-minute task. The finished dish has a bright, beautiful presentation that suits the season.

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Ingredients

Yield:6 servings
  • ½pound thick-sliced bacon, about 9 strips
  • 1cup halved grape tomatoes, about 30
  • 3tablespoons lemon juice
  • ¼cup extra-virgin olive oil
  • Salt and ground black pepper
  • 2½pounds swordfish steaks, in 6 portions
  • 1cup packed, finely chopped arugula
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

509 calories; 36 grams fat; 9 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 5 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 43 grams protein; 633 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Fry bacon to medium doneness, remove to drain on paper towels and reserve fat. Place tomatoes in a medium-size bowl. Add lemon juice and olive oil, and season with salt and pepper. Stir in 2 tablespoons of the bacon fat. Break up bacon into small pieces and mix in. Set aside until ready to grill swordfish.

  2. Step 2

    Heat a grill or broiler. Brush swordfish on both sides with remaining bacon fat and season with salt and pepper. Grill or broil fish until just cooked through, about 4 minutes per side, more or less, depending on the thickness of the fish. Remove fish to a serving platter.

  3. Step 3

    Fold arugula into tomato mixture, then spoon mixture, including its sauce, on top of the fish. Serve.

Ratings

4 out of 5
289 user ratings
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Comments

Hilarie

This was delicious! I recommend not adding the bacon to the tomatoes until the last minute, to retain crunchiness, and I used baby arugula, and kept it whole, so it was more like a salad .

Martha

This is also great with boneless skinless chicken thighs

Bicka

I have made this a number times, each time I tried some new variation. Last night instead of treating the tomatoes and arugula as a type of relish, I made an entire arugula salad, with a simple lemon olive oil dressing. I also threw in some oil cured black olives. Fabulous salad that disappeared along side the very fresh swordfish. As others have noted, if your steak is thick a bit longer under the broiler is necessary. Mine took about 8 minutes per side with a bit of char on the skin.

Andrea

Delicious. Added fresh basil to the arugula, plus shallot and garlic.

Katie P

This was easy and delicious! I would double the tomatoes and arugula.

Tammy

A real keeper!

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