Grilled Swordfish With Smoky Tomato-Anchovy Salsa
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 4(8-ounce) swordfish steaks, cut ¾-inch thick
- Salt and pepper
- Extra-virgin olive oil
- 3tablespoons red-wine vinegar, or to taste
- 1teaspoon smoked Spanish paprika (Pimentón de la Vera)
- 1teaspoon tomato paste
- 2small garlic cloves, smashed to a paste
- 1medium red onion, diced small (about 1 cup)
- 1sweet red pepper, diced (about 1 cup)
- 2Fresno chiles, seeds removed and finely diced
- 4anchovy fillets, chopped, plus 4 whole fillets for garnish
- 2cups halved cherry tomatoes in different colors
- Pinch of dried oregano
- Arugula leaves, for garnish
Nutritional analysis per serving (6 servings)
294 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 32 grams protein; 666 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
- Step 1
Prepare a charcoal grill or heat a gas grill. (Alternatively, use a cast-iron skillet or stovetop grill pan over medium-high heat.) Place swordfish steaks on a baking sheet and season on both sides with salt and pepper. Drizzle each with 1 teaspoon olive oil and rub with fingers to coat. Leave at room temperature.
- Step 2
In a mixing bowl, put vinegar, smoked paprika, tomato paste and garlic. Stir to dissolve tomato paste. Add onion, sweet pepper, chiles and 4 chopped anchovy fillets, and stir everything together. Add pinch of salt and ½ to ¾ cup olive oil and stir again.
- Step 3
Add cherry tomatoes, lightly season with salt and pepper, then gently fold them into the mixture. Leave to marinate about 10 minutes.
- Step 4
Grill the swordfish steaks over medium-hot coals for about 4 minutes per side. Remove when you see juices begin to rise on second side.
- Step 5
Transfer to plates or a large platter. Stir salsa and spoon generously over fish. Sprinkle with oregano. Garnish with whole anchovy fillets. Surround with a generous amount of arugula and serve.
Private Notes
Comments
3/4" steak, 4 mins a side = overdone!
Over the years, I've found the most reliable way to grill or sauté fish is in a pre-heated cast iron skillet over medium/medium high heat, for between 3 and a half and 4 minutes per side per inch of thickness. In other words, for a ¾ inch thick swordfish steak, total cooking time would be 8 x ¾ or 6 minutes total, somewhere around 3 minutes per side. I've heard this sometimes called the "Canadian fisheries" method and it gives consistently good results.
Completely disagree - it's a bright flavorful vinaigrette that sets the fish off beautifully. Used Cento tomato paste (tube) and anchovy paste instead of minced anchovies. Cooked the fish to internal temp of just barely 125 F - very moist.
Added finely grated manchego cheese on top at the end—excellent
For 2, cut the swordfish to 1 lb., but didn't reduce the sauce amount, because it felt like the leftover would be good for other uses. Didn't have cherry tomatoes, so used a multi-colored, kinda giant hierloom. Live in an apartment -- no grill -- so cooked in a grill pan. Took 4-5 minutes per side. Served with cacio e pepe risotto; worked well. Will make again.
This is an excellent dish, as we expect from David Tanis. The best of the dish -- as others said -- is the wonderful salsa. But it's difficult to manage thick steaks on stove-top, even using a fine thermometer. By the time the center is cooked, exteriors are too firm. I prefer a Bon Appétit technique: using an oven-proof skillet, brown on stove-top (about 3 min.), then flip the steak and finish by roasting in a 400 degree oven. The steaks cook evenly and come out succulent and juicy.
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