Chef Johns Grilled Swordfish Bruschetta Recipe

Recipe By Slurrp

This grilled swordfish bruschetta is a delicious and refreshing twist on the classic Italian appetizer. The swordfish is marinated in a flavorful mixture of lemon juice, garlic, and herbs, then grilled to perfection. The grilled swordfish is served on top of toasted baguette slices and topped with a fresh tomato and basil salsa. The combination of the smoky swordfish, tangy salsa, and crunchy bread creates a mouthwatering bite that is perfect for summer entertaining.

3.9
16 Rating -
Rate
55minstotal
10minsPrep
15minsCook
55m.total
10m.Prep
15m.Cook
Chef Johns Grilled Swordfish Bruschetta
plan
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ingredients serve

Ingredients for Chef Johns Grilled Swordfish Bruschetta Recipe

  • 2 Swordfish Steaks
  • 0.13 cup Lemon Juice
  • 1 cloves Cloves Garlic, Minced
  • 0.13 cup Olive Oil
  • As required Salt And Pepper To Taste
  • 2 Medium Tomatoes, Diced
  • 0.13 cup Fresh Basil, Chopped
  • 1 cloves Cloves Garlic, Minced
  • 1 tablespoon Olive Oil
  • 1/2 Baguette, Sliced
  • as needed Olive Oil For Brushing

Directions: Chef Johns Grilled Swordfish Bruschetta Recipe

Cooking Directions

  • STEP 1.In a bowl, combine lemon juice, garlic, olive oil, salt, and pepper to make the marinade.
  • STEP 2.Place the swordfish steaks in a shallow dish and pour the marinade over them. Let them marinate for at least 30 minutes.
  • STEP 3.Preheat the grill to medium-high heat. Remove the swordfish from the marinade and grill for about 4-5 minutes per side, or until cooked through.
  • STEP 4.While the swordfish is grilling, prepare the tomato and basil salsa. In a bowl, combine diced tomatoes, chopped basil, minced garlic, olive oil, salt, and pepper.
  • STEP 5.Slice a baguette into thin slices and brush with olive oil. Toast the slices on the grill for a few minutes on each side, until lightly charred.
  • STEP 6.To serve, place a grilled swordfish steak on top of each toasted baguette slice. Spoon the tomato and basil salsa over the swordfish. Serve immediately.

Cooking Tips

  • Make sure to preheat the grill to medium-high heat before grilling the swordfish.
  • Do not overcook the swordfish, as it can become dry. Cook it just until it is opaque and flakes easily with a fork.
  • You can also serve the grilled swordfish and tomato salsa on top of a bed of mixed greens for a light and refreshing salad.

Storage and Serving

  • This grilled swordfish bruschetta is best served immediately after grilling.
  • If you have any leftovers, store the grilled swordfish and tomato salsa separately in airtight containers in the refrigerator.
  • The grilled swordfish can be enjoyed cold or reheated gently in the oven or microwave.
  • The tomato and basil salsa can be used as a topping for other grilled meats or served as a dip with tortilla chips.
Nutrition
value
484
calories per serving
44 g Fat17 g Protein2 g Carbs2 g FiberOther

Current Totals

  • Fat
    44g
  • Protein
    17g
  • Carbs
    2g
  • Fiber
    2g

MacroNutrients

  • Carbs
    2g
  • Protein
    17g
  • Fiber
    2g

Fats

  • Fat
    44g

Vitamins & Minerals

  • Calcium
    37mg
  • Iron
    < 1mg
  • Vitamin A
    746mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    26mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    23mg
  • Vitamin E
    8mg
  • Copper
    < 1mcg
  • Magnesium
    44mg
  • Manganese
    < 1mg
  • Phosphorus
    237mg
  • Selenium
    48mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp