Yasss this dish. So summery. So light. So simple. The hardest part of the whole meal was convincing Whole Foods to cut down their MASSIVE swordfish steaks into 8 ounce portions. I originally asked for two steaks with no weight qualifier. They handed me over the package and it weighed nearly 2 pounds.

A- I don’t need to eat a POUND of swordfish

B- I don’t need to spend $5235892305238 on swordfish

This dish was amazing. Please make.

Inspired by CornerKitchen

You’ll need:

Olive oil

1 pint cherry or grape tomatoes

1 large cloves garlic, minced

0.5 cup fresh basil, chopped

Salt/pep

2 Swordfish steaks

Rub some olive oil on the grill. Heat to medium-high heat.

Meanwhile, heat a tablespoon of olive oil in a large sauté pan over medium heat. Add the tomatoes and season with salt/pep. Cook the tomatoes until they pop and soften up, 20 minutes-ish. Add the garlic and cook for one minute. Remove the pan from heat and stir in the basil.

While this tomato goodness is happening, season each side of the fish with salt and pep.  Brush with olive oil. Add to the greased grill and do NOT touch for five minutes. Then flip and cook another five minutes.

Remove the steaks from the grill and top with cherry tomato mixture.