Wonderfully light in taste, swordfish is perfect to cook on the grill. Using the smoker box adds a mild but welcome smoky taste to the fish. Topped with sautéed grape tomatoes, olives, capers and fresh basil, this is a truly delicious Italian coastal dish.
Prep Time: 15minutes
Cook Time: 10minutes
Total Time: 25minutes
2swordfish steaks(1 inch / 2.5 cm thick)
4tbspolive oil, divided
1 1/2tspsalt, divided
1 1/2tsppepper, divided
1cupgrape tomatoes, quartered
1/2cupdiced kalamata olives
2garlic cloves, minced
1/3cupfresh basil, torn
Smoker box and wood chips
Toss the swordfish in a marinade of 2 tbsp oil, oregano, 1 tsp salt and 1 tsp pepper. Make sure they are evenly coated. Cover with plastic wrap and place in the fridge until ready to grill.
Heat a skillet on the stove (or on a grill!) to medium heat. Add remaining 2 tbsp oil, tomatoes, olives, shallots, capers and garlic. Sauté for 3-5 minutes, stirring often. Stir in the white wine, ½ tsp salt, and ½ tsp pepper and cook for another 3-4 minutes.
Remove from the heat and stir in the fresh basil. Set aside for later.
Take enough wood chips to fill the smoker box and soak in water for at least 30 minutes.
Preheat grill to 450-500F.
Drain the wood chips and fill the smoker box. Place the smoker box in the grill, above the burner, but under the grill grates. Close the lid. After 5-10 minutes, the wood chips should start smoking.
Place the swordfish on the grill and close the lid. Cook for about 5 minutes. Using a spatula, carefully flip the swordfish. Close the lid and cook for another 4 minutes.
Remove the swordfish from the grill and place on a plate. Top the fish with the tomato and olive mixture.