Grilled Swordfish With Smoky Tomato-Anchovy Salsa

By David Tanis

Published July 2, 2019

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
1 hour
Rating
4(705)
Comments
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This is a simple summer fish dish with robust flavors. Swordfish would be the first choice, for its meatiness and ease of grilling, but any firm-fleshed white fish, such as halibut, monkfish, corvina or snapper, is a suitable option. Tuna would also work, but for that matter, so would chicken breast, for those at your gathering who don’t eat fish. Topped with an easily made salsa of cherry tomatoes, anchovy, hot pepper and smoky pimentón, the whole affair is rather salad-like, best accompanied by arugula or lettuce leaves. Serve with roasted potatoes or garlic toast for a casual picnic-style summer supper.

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Ingredients

Yield:4 to 6 servings

  • 4 (8-ounce) swordfish steaks, cut ¾-inch thick

  • Salt and pepper

  • Extra-virgin olive oil

  • 3 tablespoons red-wine vinegar, or to taste

  • 1 teaspoon smoked Spanish paprika (Pimentón de la Vera)

  • 1 teaspoon tomato paste

  • 2 small garlic cloves, smashed to a paste

  • 1 medium red onion, diced small (about 1 cup)

  • 1 sweet red pepper, diced (about 1 cup)

  • 2 Fresno chiles, seeds removed and finely diced

  • 4 anchovy fillets, chopped, plus 4 whole fillets for garnish

  • 2 cups halved cherry tomatoes in different colors

  • Pinch of dried oregano

  • Arugula leaves, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

8 grams carbs; 102 milligrams cholesterol; 295 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 2 grams fiber; 667 milligrams sodium; 32 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare a charcoal grill or heat a gas grill. (Alternatively, use a cast-iron skillet or stovetop grill pan over medium-high heat.) Place swordfish steaks on a baking sheet and season on both sides with salt and pepper. Drizzle each with 1 teaspoon olive oil and rub with fingers to coat. Leave at room temperature.

  2. Step 2

    In a mixing bowl, put vinegar, smoked paprika, tomato paste and garlic. Stir to dissolve tomato paste. Add onion, sweet pepper, chiles and 4 chopped anchovy fillets, and stir everything together. Add pinch of salt and ½ to ¾ cup olive oil and stir again.

  3. Step 3

    Add cherry tomatoes, lightly season with salt and pepper, then gently fold them into the mixture. Leave to marinate about 10 minutes.

  4. Step 4

    Grill the swordfish steaks over medium-hot coals for about 4 minutes per side. Remove when you see juices begin to rise on second side.

  5. Step 5

    Transfer to plates or a large platter. Stir salsa and spoon generously over fish. Sprinkle with oregano. Garnish with whole anchovy fillets. Surround with a generous amount of arugula and serve.

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Ratings

4 out of 5
705 user ratings
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Comments

Santa Monica Jack

Over the years, I've found the most reliable way to grill or sauté fish is in a pre-heated cast iron skillet over medium/medium high heat, for between 3 and a half and 4 minutes per side per inch of thickness. In other words, for a ¾ inch thick swordfish steak, total cooking time would be 8 x ¾ or 6 minutes total, somewhere around 3 minutes per side. I've heard this sometimes called the "Canadian fisheries" method and it gives consistently good results.

jim

3/4" steak, 4 mins a side = overdone!

David

Completely disagree - it's a bright flavorful vinaigrette that sets the fish off beautifully. Used Cento tomato paste (tube) and anchovy paste instead of minced anchovies. Cooked the fish to internal temp of just barely 125 F - very moist.

Leslie G

The tomatoes, pepper, onions, and hot peppers (I only had serranos, just used a little less) with all the sauce also make a good cold salad base with some shrimp. Put it over some romaine or arugula and it’s good picnic fare. It’s also good with the swordfish and a great way to use the excellent crop of cherry tomatoes available at our local organic farm store this summer.

Marcia VW

Come for the swordfish, stay for the salsa. Didn't have the appropriate hot pepper so subbed in some spicy harissa, humming to myself "Love the One You're With."

Rebecca

Added finely grated manchego cheese on top at the end—excellent

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