Swordfish Bruschetta | The Geneva Convention: Swordfish Bruschetta

Tuesday, June 10, 2014

Swordfish Bruschetta

Swordfish
Swordfish bruschetta bread
Swordfish bruschetta

A few weeks ago, during the week of limbo when I had a bachelor's degree and James didn't, we went grocery shopping and noticed swordfish on sale for about half price. We don't typically cook much with fish, as it's so expensive, but we snapped up those steaks immediately and decided they would be the centerpiece of a celebratory grad dinner (never mind that he hadn't quite finished up all his work yet).

Of course, we hadn't planned on picking up swordfish, so we had some recipe searching to do. We were just about to settle on swordfish with mango salsa when James saw this video in the sidebar of allrecipes.com. The plan changed immediately.

This recipe is super easy and not difficult to tweak a little bit (as we did). It's also delicious and incorporates all the food groups, so there's no need for side dishes!

Ingredients:
Swordfish steaks (we had about 1/2 pound steak each, but that's probably overkill!)
Olive oil
Salt
Pepper

Crusty bread (multigrain is great for this)
Olive oil
Garlic

Cherry tomatoes (as many as you want)
Olive oil
Balsamic vinegar
Salt
Pepper
Fresh basil

Notes:
Cut thick slices of bread and brush them with olive oil. If you're using a grill, go ahead and toss them on. If not, put them on a parchment-lined cookie sheet in the oven at 400 degrees for about 10 minutes.

While the bread is toasting, brush your swordfish all over with olive oil and sprinkle with salt and pepper. Put it into a frying pan on medium high heat. About 4 minutes a side should be enough. Afterwards, put it on a plate and let it rest under some aluminum foil until you need it.

While the swordfish cooks and the bread toasts, get your bruschetta ready. Slice the cherry tomatoes in half and toss them with a generous amount of olive oil, balsamic vinegar, salt, pepper, and ribbons of basil leaves. Let it sit so the juices can mingle.

When the bread comes out of the oven/off the grill, rub it with garlic for a little extra flavor and divide it among your plates in as much of a swordfish steak shape as possible. Gently lay the swordfish on top, and then spoon over the tomato mixture, including plenty of juice to soften up the bread. Leave the plates for about half an hour so the flavors can mingle and the bread can absorb the juices and flavors. Then dig in!

Swordfish bruschetta
Swordfish bruschetta
Swordfish bruschetta
Swordfish bruschetta

It's beautiful, and it tastes just as good as it looks!

Swordfish bruschetta

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