Grilled Swordfish Recipe Sicilian Style + Pan Roasted Tomato-Olive Topping

Name: Grilled Swordfish Recipe Sicilian Style + Pan Roasted Tomato-Olive Topping
Total time: 40 min
Ingredients: 6 tbsp Olive oil; ½ Shallot, peeled thinly sliced; 6–7 Garlic, thinly sliced; 10–12 Olive, pitted sliced; 2 cups Cherry tomato, sliced; 1 ½ tbsp Caper; 3 tbsp Pine nut, toasted; 3 tbsp White wine; Salt; Black pepper; Basil; 2 lb Swordfish, sliced

By Chef Billy Parisi · 40 min

Ingredients

Olive oil6 tbsp
Shallot · peeled thinly sliced½
Garlic · thinly sliced6–7
Olive · pitted sliced10–12
Cherry tomato · sliced2 cups
Caper1 ½ tbsp
Pine nut · toasted3 tbsp
White wine3 tbsp
Salt
Black pepper
Basil
Swordfish · sliced2 lb

Instructions

Heat 3 tablespoons olive oil in a large frying pan over medium-high heat. Saute the shallot for 3-4 minutes until browned.
Add the garlic and olives and saute for 1 minute.
Add the tomatoes and capers and saute for 1 more minute.
Stir in the pine nuts and white wine and cook for 1 minute. Season with salt and pepper, then set the pan aside.
Preheat the grill to high heat, 450-550°F. Coat the swordfish on both sides with olive oil and season with salt and pepper.
Grill the fish for 3-4 minutes per side, just until done. Rest it for 2 minutes, then serve with the tomato topping and fresh basil and oregano leaves.

Summarized from Chef Billy Parisi's video. Watch it for the details.

Watch the recipe video

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