Swordfish with Grilled Tomato Salsa

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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
Calories 500 kcal


Calories: 500 kcalCarbohydrates: 6 gProtein: 43 gFat: 33 gSaturated Fat: 6 gCholesterol: 85 mgSodium: 1070 mgFiber: 2 g


  • 1 lb. tomatoes stems and cores removed
  • 2 shallots peeled
  • 7 Tbsp. olive oil divided
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. red wine vinegar
  • 3 Tbsp. fresh cilantro leaves chopped and divided
  • 1 Tbsp. fresh flat-leaf parsley chopped
  • 1 1/2 tsp. salt divided
  • 5/8 tsp. ground black pepper divided
  • 1 clove garlic finely chopped
  • 4 8 oz. swordfish steaks


  • 1. Prepare grill.
  • 2. To make the salsa, lightly brush tomatoes and shallots with 1 Tbsp. of olive oil. Place on grill. As the skin begins to char on one side of the tomato, turn it until most of the tomato has charred skin, about 5 minutes. Be careful not to burn the tomatoes. Turn the shallots as well, after 2 to 3 minutes on a side.
  • 3. Place grilled shallots in a food processor and pulse until chopped. Quarter the tomatoes. Open the lid of the processor and add the tomatoes, balsamic vinegar, red wine vinegar, 2 Tbsp. chopped cilantro, parsley, 1 tsp. salt, 1/2 tsp. pepper, and 3 Tbsp. olive oil. Pulse until just chopped; salsa should be chunky. Set aside. Alternatively if you do not have a food processor, mince the shallots and place in a medium bowl.
  • 4. To prepare the swordfish, combine 3 Tbsp. olive oil, 1 Tbsp. cilantro, garlic, 1/2 tsp. salt and 1/8 tsp. pepper in a small bowl. Pour into a flat pan. Add swordfish steaks and coat both sides.
  • 5. Place swordfish on grill. Grill for about 5 minutes and flip. Then grill for another 5 minutes, depending on thickness. When swordfish is done, a knife can easily penetrate the flesh.
  • 6. To serve, divide the swordfish among four plates and top with salsa.
  • Source: Hannaford fresh Magazine, July - August 2006
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