Spiced grilled swordfish with tomato compote

Spiced Grilled Swordfish with Tomato Compote recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing a mouthwatering recipe for Spiced Grilled Swordfish with Tomato Compote! This delightful dish combines the succulent flavors of swordfish with a tangy and aromatic tomato compote. The swordfish is seasoned with a blend of spices, creating a tantalizing aroma that will have your taste buds dancing. Grilling the fish adds a smoky charred flavor, complemented perfectly by the rich and savory tomato compote. Get ready to indulge in a delectable seafood dish that is sure to impress your family and friends.

Keywords: spiced grilled, swordfish, tomato compote, flavorful, seafood

spiced grilled swordfish with tomato compote details

Spiced grilled swordfish with tomato compote, recipe Rating: 4.7
Number of votes:123

Ingredients for Compote

1 pound fresh plum tomatoes (about 6)

1 Tablespoon olive oil

2 teaspoons red wine vinegar

2 Tablespoons chopped fresh chives

Ingredients for Swordfish

1 teaspoon salt

1/2 teaspoon ground white pepper

1/2 teaspoon ground cumin

1/4 teaspoon paprika

1/4 teaspoon celery salt

1/4 teaspoon garlic powder

1/8 teaspoon ground nutmeg

Two 8-ounce swordfish steaks

Olive oil

Compote: Blanch tomatoes in large pot of boiling water until skins start to loosen, about 40 seconds. Transfer tomatoes to large bowl of ice water and cool. Drain. Peel, seed, and chop tomatoes. Heat oil in large, heavy skillet over medium-high heat. Add tomatoes and garlic; saute just until tomatoes soften, about 2 minutes. Remove from heat and stir in vinegar. Cool to room temperature.

Swordfish: Mix salt, white pepper, cumin, paprika, celery salt, garlic powder, and nutmeg in a small bowl. Prepare grill (medium-high heat) or preheat broiler. Brush swordfish with oil. Sprinkle 3/4 teaspoon spice mixture over each side of fish steak. Grill or broil fish until opaque, about 4 minutes per side. Transfer to plates

Stir chives into tomato compote. Season to taste with salt and pepper; spoon over fish.

Serves: 2