• 4 each 6-8 ounces swordfish steaks
  • 2T olive oil
  • 1t kosher salt
  • 1t coarse ground black pepper
  • 1 pint baby heirloom tomatoes, cut in half
  • ¼ cup balsamic vinegar
  • 1T basil chiffonade
  • 1T minced garlic
  • 1/8th t kosher salt
  • 1/8th t coarse ground black pepper
  • 1/3 cup mayo
  • 1T minced fresh rosemary
  • 1T fresh squeezed lemon juice
  • Pinch of kosher salt
  • Pinch of coarse black pepper

Method

  • Preheat a chargrill on medium high heat.
  • In a zip lock bag combine the tomatoes, vinegar, basil, garlic and an 1/8th t each of salt and pepper. Seal and toss to mix well. Marinate for 12 hours or overnight.
  • In a small bowl combine mayo, rosemary, lemon juice, pinch each of salt and pepper and stir to combine. Set aside.
  • Rub the fish with olive oil. Combine the salt and pepper and sprinkle over all sides of the fish. Brush the grill clean and rub with a lightly oiled rag to season. Place the fish on the grill and cook turning every two minutes to make grill marks on both sides (one minute each for MR Tuna). Cook until the fish until it reaches an internal temperature of 155 degrees for Sword or Shark. Top with drained marinated tomatoes and a dollop of the aioli. Serve with your favorite light summer side.