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

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 ...

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 ...

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.

Remove skin from Swordfish, combine Pesto with Olive oil and lightly cover steaks. Grill Swordfish over medium-high heat for 3 - 4 minutes per side depending on thickness.

If using a grill, lightly brush the tomatoes with oil and season with salt. Grill the tomatoes, cut side down first, until the skins char and wrinkle, turning occasionally, 8 to 10 minutes. Remove ...

Brush the swordfish with oil and season with salt and pepper. 2. Grill over direct medium-high heat until well-marked and cooked through the center, turning once, 8 to 10 minutes.

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 ...