Spiced grilled swordfish with tomato compote recipe

Spiced Grilled Swordfish with Tomato Compote recipe

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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.
This recipe for spiced grilled swordfish with tomato compote is a delightful combination of flavors and textures. The succulent swordfish is marinated in a blend of aromatic spices, giving it a rich and smoky taste. The tomato compote adds a burst of freshness and sweetness, perfectly complementing the fish. Grilling the swordfish adds a beautiful charred flavor to the dish, making it a perfect choice for a summer barbecue.

Keywords: spiced, grilled, swordfish, tomato compote, recipe.

spiced grilled swordfish with tomato compote recipe details

Spiced grilled swordfish with tomato compote recipe, recipe Rating: 4.9
Number of votes:130

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

Instructions:

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