We're flipping the script and marinating after grilling. Inspired by the technique called escabèche, where cooked fish and meat are preserved in an acidic mixture, we're cooking first, marinating second—in this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano. There’s only a kiss of honey in there, but it’s an essential player. With all the briny flavors from fish and the capers, you need a touch of sweetness for balance.
Recipe information
Yield
4 servings
Ingredients
½
2
2
¼
2
1
½
2
Preparation
Step 1
Prepare a grill for medium-high heat; lightly oil grate. Toast pine nuts in a dry small skillet over medium heat, shaking often, until golden, about 4 minutes. Let cool and set aside for serving.
Step 2
Pat swordfish dry and season all over with salt and pepper. Place on a rimmed baking sheet and let sit at room temperature 15 minutes.
Step 3
Meanwhile, whisk vinegar, capers, chopped oregano, honey, and ½ cup oil in a small bowl to combine; set marinade aside. Arrange tomatoes on a rimmed platter, overlapping slightly; set aside.
Step 4
Rub swordfish all over with remaining 2 Tbsp. oil and grill, undisturbed, until grill marks appear, about 4 minutes. Carefully turn over and cook on second side until fish is opaque all the way through, about 4 minutes. Transfer to reserved platter with tomatoes and top with oregano sprigs. Season with more salt and pepper. Pour reserved marinade over and let sit at least 15 minutes and up to 1 hour. To serve, scatter reserved pine nuts over.
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Reviews (16)
Back to TopI have made this dish numerous times every summer. I have substituted Halibut for the swordfish, increasing amount of heirloom tomatoes and pine nuts as well. Fish is very filling so you don't need as much. I serve with rice pilaf. Great dish to make when you want to be part of the evening vs cooking as it gets better the longer it sits.
CK
New York
6/14/2024
Fantastic dish. Have made it a few times and a few adjustments I found that are great. Let the fish rest for 5-10 minutes, then, thickly slice the fish before pouring the marinade so that the marinade goes in between the slices, not just on the outside (works great for family style too). Also, instead of using large heirloom tomatoes, I made a mix of halved tiny tomatoes (cherry and yellow) and Castelvetrano olives lightly tossed in oil and some remaining chopped oregano and poured that on the top of the fish before pouring on the marinade (very generous amount of tomatoes and olives). The dish is great regardless.
J
3/24/2024
What other fish can I use instead of swordfish?
Anonymous
NY
9/20/2023
Easy, delicious and makes a wonderful presentation for swordfish.
Kathy Kinsey
Bonita Springs, fl
8/23/2022
I'm not much of a fish fan, but this was delicious. The tangy sauce overcame any fishy-ness, and I actually loved this!
Anonymous
St Paul, MN
8/10/2021
I’ve made this recipe multiple times, and it’s now my favorite way to eat swordfish. Grilling the fish before marinating is brilliant! Use whatever herbs you have. It’s always delicious. In winter I omit the tomatoes and it’s still fabulous.
Ecini
Dayton, OH
7/20/2021
SO GOOD! really tender and summery! made this with grilled summer squash and red onion with feta (another ba) recipe, it was the perfect dinner!
Kiersten Wasserman
1/31/2021