When Florida Hospital asked us to contribute a recipe to their Healthy 100 program, two things came to mind: tomatoes and tomatoes. We’ve been experimenting with hydroponic garden systems as part of the culinary training program we’ll have in our new building (we move into the new space in one month!), and as a result, we’ve been rewarded with a bounty of beautiful heirloom vine-ripened tomatoes this month.
As wonderful as tomatoes are–full of Vitamins A and C, and high in Lycopene–we made them even more wonderful by pairing them with swordfish steaks, perfect for grilling this time of year.
Grilled Swordfish with Heirloom Tomatoes
Yields: 4 servings
Prep time: 10 minutes
Cook time: 8 minutes
Allergy info: soy-free, gluten-free, dairy-free
4 (4-oz) swordfish steaks
3 tablespoons olive oil, divided
1 garlic clove, minced
2 cups halved organic cherry or grape heirloom tomatoes(if you can’t find heirloom, any variety of organic cherry or grape tomato can be used)
1/4 cup fresh whole Greek oregano leaves
kosher salt and freshly cracked black pepper
Preheat grill pan to medium-high heat; brush one tablespoon of the olive oil on grates. Using paper towels pat each swordfish steak dry; brush 1 tablespoon of the olive oil over each side of each fillet, set aside. In a medium bowl combine remaining olive oil, garlic and tomatoes; toss to coat.
Season each side of swordfish steaks with salt and pepper. Place swordfish steaks on grill pan; cook 4 minutes each side, turning 1/4 turn half way through cooking to create cross-hatch grill marks.
Meanwhile, place tomato mixture on another section of the grill pan. Cook 3 to 4 minutes, or until lightly charred and blistered. Transfer cooked tomatoes to their same bowl. Fold in oregano leaves and season with salt and pepper to taste; set aside. Spoon tomato mixture over swordfish steaks; serve warm.
If using a charcoal grill instead of a grill pan, prepare grill the same way but place a double sheet of aluminum foil over one portion of the grill to prevent tomatoes from falling through the grates. Or, cook tomatoes over the coals in a cast iron pan.
Dawn M. Viola
Executive Chef, Community Kitchen Director