Monday, August 1, 2011

Grilled Swordfish Bruschetta with Thai Basil Cherry Tomato Salad - The End of a Great Recipe

This grilled swordfish bruschetta recipe is the type of thing I rarely think to film. Recipes that are so simple I assume there won't be any great technique or creative twist to feature. Of course, as soon as I serve it, I realize there was plenty to share, and end up eating with a large side of regret.

This time, I decided to not let that happen, and filmed the plating of the recipe, which gave me the opportunity to at least describe the recipe. There are only a couple ingredients, and as you'll see and hear in the video, the procedure could not be simpler.

There are two keys to this recipe: One is to add enough oil and vinegar to your tomatoes to make a good amount of "sauce," with which to douse the grilled fish and bread. Secondly, be sure to grill the bread very well over the coals. It should be golden brown with distinctive charred grill marks. The bitter hit from these stripes of charred bread actually makes the tomatoes even sweeter and more delicious.

I hope you give this a try while cherry tomatoes are at their peak ripeness. Below you'll see all the ingredients I used to make this incredibly simple, yet extraordinary meal. Enjoy!


Ingredients:
6 slices French bread, brushed with olive oil
For the fish:
2 swordfish steaks
1 teaspoon grapeseed oil
salt and fresh ground black pepper to taste
* For the tomato salad:
1 cup cherry tomato halves
salt and fresh ground black pepper to taste
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
2 tablespoons freshly sliced basil
pinch of cayenne
* Mix and let sit out for at least 30 minutes

11 comments:

Donna said...

Looks absolutely delish. I'm thinking .. perfect for an al fresco dinner.

Kevin said...

Hey Chef John, do you have any tips on cooking a fish like swordfish without overdoing it (so its not dry)?

Chef John said...

you can't be afraid to undercook it. take it off a minute before you think its done. Also, its okay to peek inside with a little cut if you are really unsure.

Food Junkie said...

A delicious looking meal with a great piece of fish. Let put my plug in for foodwishers to look for sustainable fish when they try this one. Ask for Swordfish from Canada and the U.S. that is harpoon or handline caught. If your store won't or can't tell you try somewhere else.

rosemary said...

Dear John

I would appreciate it very much if you filmed everything you cook no matter how mediocre or simple. That video on folding egg whites made an impact in my life. Something that most people take for granted. English is my second language BTW and I only learnt how to cook from blogs, mostly here. Please film everything. People will choose what they want to view or not. Thank you.

Novice said...

Chef john,
My food wish is to sit down,overlooking a sea shore with my wine glass and have a dinner with you.of course, u will cook this amazing fish.how about that?

Chris said...

Wow that looks like a taste explosion, John. It's almost, what's the word I'm looking for....soul warming!

Curious, what kind of grill grates were you using? The marks (nice ones) seem closer together than standard grates so I was wondering if you used special equipment.

Chef John said...

Thanks! It's just an oval webber charcoal grill.

Anonymous said...

Dear Chef John, I know this may be a silly question, but would it be okay to use an indoor grill (George Foreman) for this? Would the taste be gravely different from the use of a charcoal grill?

Chef John said...

That would work, just won't have the same smoky flavor

Danny said...

I happened to have all the ingredients so I followed this one to a T and it was sooo good!

I've kind of reached the point where I only make chef john recipes now because they're consistently awesome!