Parlato's Catering usually likes to grill our swordfish steak after lightly breading them and cutting the slices thinly, but these steaks were so gorgeous we decided to leave them be. We also found some of the first locally grown, ripe tomatoes that I decided to serve with the grilled swordfish steaks. This is an effortless dish that shows you when your ingredients are top quality and very fresh, that you do not need too many extras. We like to add Calabrian peppers and just enough to the dressing for this dish that it added just a little heat. This swordfish meal is perfect with a bottle of Umbrian white wine from Peppucci cantina.
1/2 Cup Extra Virgin Olive Oil, Divided
2 (6-8 Ounce) Swordfish Steaks At Room Temperature
Salt & Pepper
1 Pound Ripe Tomatoes, Thickly Sliced
1/4 Cup Red Wine Vinegar
2 Tablespoons Salted Capers, Rinsed & Chopped
1 Tablespoon Fresh Oregano, Chopped
1/2 Teaspoon Honey
1/2 to 1 Teaspoon Calabrian Pepper Pesto (Optional)
2 Tablespoons Lightly Toasted Pine Nuts
Preheat grill to medium-high heat, and lightly oil the grill.
Brush the swordfish steaks with olive oil and season with salt and pepper.
Arrange the tomato slices on a platter.
Whisk together the remaining olive oil, vinegar, capers, oregano, honey, and Calabrian pepper pesto.
Grill the swordfish steaks about 4 minutes on each side, until the flesh is opaque.
Arrange the steaks on top of the tomatoes, and spoon the dressing on top.
Scatter the pine nuts over the swordfish and tomatoes and serve immediately.