This grilled swordfish gets the full Sicilian treatment with a zesty tomato and olive topping that takes it to another level.

• 3 pounds of baby Yukon gold potatoes• 3 tablespoons of olive oil• ½ thickly sliced sweet onion• 6 strips of thick cut bacon• 1/4 cup of roughly cut fresh dill• ½ cup of sliced ...

In a large bowl or large resealable plastic bag, combine the lime juice, garlic, 1⁄4 cup olive oil, and 1 teaspoon salt. Add the swordfish, turning to coat, cover the bowl or seal the bag, and ...

Rosé wine in the sauce and the salad dressing is the secret ingredient in chef Jennifer Carroll’s delicious grilled swordfish. Slideshow: More Grilled Fish Recipes Active: 1 HR Total Time: 2 HR ...

Meaty swordfish steaks hold up well on the grill. Because thickness and cooking time of the steaks will vary, it's a good idea to have an instant-read thermometer on hand (you're looking for 145 ...

Rania Harris stopped by Pittsburgh Today Live to show off some great summer grilling recipes with a Mediterranean twist.

Grilled Swordfish With Roasted Tomato, Pepper and Olive Sauce. Serves 4. INGREDIENTS. 6 to 8 plum (Roma) tomatoes, 1 1/4 to 1 1/2 pounds, halved. Olive oil. Kosher salt. 1 large or 2 medium red ...

With a wadded paper towel, quickly brush the grill grates with oil. 2. In a bowl, combine the parsley, garlic, lemon rind, 4 tablespoons of the olive oil, and a generous pinch each of salt and pepper.

Brush the swordfish with oil and season with salt and pepper. Grill over direct medium-high heat until well-marked and cooked through the center, turning once, 8 to 10 minutes. Related Articles ...