Grilled Swordfish with Peppers and Tomatoes

Sub-Zero Wolf Gourmet Recipes UK

Yields4 Servings
Prep Time10 minsCook Time6 minsTotal Time16 mins

RatingDifficultyIntermediate

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Preparation Method
1

Preparation Method
Preheat Wolf outdoor grill on high heat for 10 minutes.

To Grill Swordfish:
Using a pastry brush, coat the fish, peppers and tomatoes with the oil. Season with salt and pepper and sprinkle with the parsley. Place the fish onto the grill grates and let cook for 3 minutes. Next rotate the fish 3/4 of a turn (this will achieve the diamond grill marks). Cook the fish for 3 more minutes, flip and repeat on the other side.

To Grill Peppers and Tomatoes:
Place the peppers and tomatoes onto the sear zone and cook for 3 minutes.

When the fish is done cooking, move it to a serving platter, top with the peppers and onions. Squeeze the juice from the half lemon over the top of the fish.

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Ingredients

 4 swordfish steaks (8 oz each)
 ¼ cup 4 Anaheim peppers
 ¼ cup 8 cherry tomatoes
 ¼ cup 1/2 bunch parsley, chopped
 1/2 lemon
 1 tablespoon olive oil
 Salt and freshly ground pepper

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Ingredients

 4 swordfish steaks (8 oz each)
 ¼ cup 4 Anaheim peppers
 ¼ cup 8 cherry tomatoes
 ¼ cup 1/2 bunch parsley, chopped
 1/2 lemon
 1 tablespoon olive oil
 Salt and freshly ground pepper

Directions

Preparation Method
1

Preparation Method
Preheat Wolf outdoor grill on high heat for 10 minutes.

To Grill Swordfish:
Using a pastry brush, coat the fish, peppers and tomatoes with the oil. Season with salt and pepper and sprinkle with the parsley. Place the fish onto the grill grates and let cook for 3 minutes. Next rotate the fish 3/4 of a turn (this will achieve the diamond grill marks). Cook the fish for 3 more minutes, flip and repeat on the other side.

To Grill Peppers and Tomatoes:
Place the peppers and tomatoes onto the sear zone and cook for 3 minutes.

When the fish is done cooking, move it to a serving platter, top with the peppers and onions. Squeeze the juice from the half lemon over the top of the fish.

Grilled Swordfish with Peppers and Tomatoes