This grilled swordfish recipe is my love letter to not-cooking-cooking. It’s essentially all about chopping and mixing your way to the perfect summer dinner, with only the swordfish to take care of. This meal is bright, wholesome, supremely fresh and perfect if you are looking to whip something up in 30 minutes. Plus you just need one chopping board, but you’ll still be left with something bursting with flavors and textures. This recipe will not, I repeat, will not let you down if you are looking for something elegant, yet simple, to put on the dinner table.
Table of contents
Ingredients you will need for this grilled swordfish recipe
The list looks long, but don’t worry, all of these are pretty familiar. Here is what you’ll need:
- 1 large handful of basil, stems removed
- 1/4 cup pistachios
- 3 cloves garlic
- 1 lemon for juicing
- olive oil as needed
- salt as needed
- 3 small golden heirloom tomatoes
- 10 small cherry plums, or 3 plums
- 1/2 small red onion
- 1 small handful fresh dill and mint
- salt and pepper to taste
- 10 ounces swordfish halved into two fillets
- 2 tbsp avocado oil
How to make the basil pistachio relish
Finely chop the basil. Use your knife in a rocking motion to mince it into very small pieces, you want the herbs to be as fine as possible.
Add the pistachios to the cutting board and chop them into the basil, leaving no piece larger than the tip of a pencil eraser.
Add the basil and pistachios to a bowl. Grate in the garlic and squeeze in the juice from one lemon. Pour in a generous glug of olive oil, stir and season with salt to taste. You want the mixture to be thick but still viscous, like an herby salsa. Set this aside.
How to prepare the tomato & plum salad
Remove the stems from the tomatoes and cut them into large pieces. I prefer slices. Do the same with the cherry plums. Add both to a large bowl.
Thinly slice the red onion, tear the mint and dill with your hands. Add both of these into the bowl with the tomatoes and cherry plums and gently toss everything together. Add a drizzle of good olive oil and salt and pepper to taste. This salad is nothing fancy, I just like to let the ingredients shine.
How to grill the swordfish and bring this recipe together
Bring a cast iron or grill pan to medium heat. Add in the avocado oil. While the oil is heating up, season the swordfish fillets with salt and pepper on each side. Grill the swordfish for 5-6 minutes, or until it releases from the pan. Then flip and cook for an additional 3-4 minutes.
To serve, add a heaping portion of the salad to a plate, then add the swordfish. Top the swordfish with the basil pistachio relish and enjoy with a very crispy glass of white wine.
Looking for other fish dishes?
I am pescatarian, so I’d love to give you some of my favorites! Here are a few from the blog:
And that’s it for this grilled swordfish dinner!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Grilled Swordfish with Basil Pistachio Relish and Tomato Salad
Ingredients
- 1 large handful of basil stems removed
- 1/4 cup pistachios
- 3 cloves garlic
- 1 lemon for juicing
- olive oil as needed
- salt as needed
- 3 small golden heirloom tomatoes
- 10 small cherry plums or 3 plums
- 1/2 small red onion
- 1 small handful fresh dill and mint
- salt and pepper to taste
- 10 ounces swordfish halved into two fillets
- 2 tbsp avocado oil
Instructions
- Begin by making the basil relish. Finely chop the basil. Use your knife in a rocking motion to mince it into very small pieces, you want the herbs to be as fine as possible.
- Add the pistachios to the cutting board and chop them into the basil, leaving no piece larger than the tip of a pencil eraser.
- Add the basil and pistachios to a bowl. Grate in the garlic and squeeze in the juice from one lemon. Pour in a generous glug of olive oil, stir and season with salt to taste. You want the mixture to be thick but still viscous, like an herby salsa. Set this aside.
- Remove the stems from the tomatoes and cut them into large pieces. I prefer slices. Do the same with the cherry plums. Add both to a large bowl.
- Thinly slice the red onion, tear the mint and dill with your hands. Add both of these into the bowl with the tomatoes and cherry plums and gently toss everything together. Add a drizzle of good olive oil and salt and pepper to taste. This salad is nothing fancy, I just like to let the ingredients shine.
- Lastly, bring a cast iron or grill pan to medium heat. Add in the avocado oil. While the oil is heating up, season the swordfish fillets with salt and pepper on each side. Grill the swordfish for 5-6 minutes, or until it releases from the pan. Then flip and cook for an additional 3-4 minutes.
- To serve, add a heaping portion of the salad to a plate, then add the swordfish. Top the swordfish with the basil pistachio relish and enjoy with a very crispy glass of white wine.
Summer in a meal!
I’m so thrilled you liked it!!