For an extra layer of flavor, consider adding a clove of minced garlic to the tomato mixture. If you don't have an outdoor grill, you can use a grill pan on your stovetop or broil the bread and swordfish in the oven. Be careful not to overcook the swordfish, as it can become dry. The internal temperature should reach 145°F (63°C). Grapeseed oil can be substituted with other high-heat cooking oils such as avocado oil or canola oil.
Chef John's Grilled Swordfish Bruschetta
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME55 mins
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SERVING2 People
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VIEWS84
Elevate your summer grilling with this vibrant Swordfish Bruschetta. Juicy grilled swordfish meets a bright, tangy tomato topping, all served atop perfectly charred, crispy bread. A delightful explosion of flavors and textures in every bite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate51 g
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Cholesterol53 mg
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Fiber3 g
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Protein37 g
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Saturated Fat7 g
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Sodium702 mg
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Sugar6 g
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Fat44 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium bowl, combine the cherry tomato halves, balsamic vinegar, extra virgin olive oil, basil, and cayenne pepper. Season generously with salt and freshly ground black pepper. Gently toss to combine. Allow the mixture to sit at room temperature for at least 30 minutes, or up to 1 hour, to allow the flavors to meld. (30 minutes)
02
StepPreheat an outdoor grill to medium-high heat (about 375-450°F or 190-230°C) and lightly oil the grill grate to prevent sticking. Brush both sides of the French bread slices with olive oil. (5 minutes)
03
StepPlace the bread slices on the preheated grill and cook for 2 to 3 minutes per side, or until golden brown and crispy with distinct grill marks. Remove from the grill and set aside. (5 minutes)
04
StepBrush the swordfish steaks on both sides with grapeseed oil and season generously with salt and freshly ground black pepper. (2 minutes)
05
StepPlace the swordfish steaks on the preheated grill and cook for approximately 4 minutes per side, or until the fish is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of the steaks. (8 minutes)
06
StepDivide the grilled bread slices between two serving plates. Top each plate with one grilled swordfish steak. Spoon half of the cherry tomato mixture evenly over each steak. Serve immediately and enjoy!
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Please Rate
Ofelia Swift
May 17, 2025This is my new go-to summer recipe!
Jennifer West
Sep 12, 2024The swordfish was perfectly cooked, thanks for the timing tips.
Barney Lockman
Aug 11, 2024Absolutely delicious! The charred bread really makes a difference.
Orie Townebrekke
Aug 6, 2024I added some garlic to the tomato mixture and it was amazing!