This dish is so simple, there is nowhere for inferior ingredients to hide. The dressing goes really well with grilled or sautéed swordfish, halibut, tuna, or other meaty textured fish with a clean sea taste. This treatment works well with grilled shrimp, scallops, and with chicken breasts also.
INGREDIENTS:
1¼ pounds swordfish, cut into 4 portions 1½ cups Tomato Vinaigrette (see recipe), or as needed Olive oil as needed Salt (large flake type such as Maldon or Le Saunier de Camargue) and pepper to taste 1 large clove garlic, grated with a ginger grater or Micro-plane ½ tablespoon each fresh marjoram and oregano, finely choppedMETHOD:
Mix the grated garlic into 1½ tablespoons of olive oil. Use your fingers to smear this on to at least one side of each portion of fish. Spread it as far as you can, then lightly oil the rest of the fish. Season with pepper and scatter the herbs over the fish.
Refrigerate until 15 minutes before cooking.
Heat the grill good and hot. Be sure to scrape the grill on oil it if need be.
Cook the fish until just done-this should take around 7 minutes per inch of thickness. If it still has a bit of pink, this is perfect as the residual heat of the fish will finish cooking it. (This is called “carry over” in restaurants)
Plate the fish, then scatter with a little salt. Top generously with the tomato vinaigrette and serve.
Chef’s Notes:
This same method works great with skewers of fish or chicken, or shrimp and scallops. The tomato vinaigrette would be excellent with scamorza or haloumi, grilled or sautéed.
Serves: 4
Source: Chef Andrew E Cohen
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We made this tonight. Loved it!!
No swordfish, so subbed in Red Snapper filets.
Our son toasted up some sour dough and made bruschetta with the leftover tomato vinaigrette. Yummy!