I have been on a caprese kick. Something about fresh basil, tomato and mozzarella cheese just speaks to my Italian side. This grilled swordfish was just begging for some caprese love and I had to oblige!

This grilled swordfish meal comes together in no time flat. By the time my Traeger was heated to 450, I had my swordfish prepped, and caprese salad chopped and ready to go!

Here’s a quick tip when grilling fish. If you want to get nice grill marks on the flesh side of your fish, rub it down with a little oil, to prevent it from sticking. I tried “grilling” my fish in my traeger, and its still something I’m trying to perfect. It doesn’t get hot enough to really give you beautiful grill marks, but I’m experimenting with putting cast iron grates in the grill and am having some sucess.

It could look better but I’m still experimenting. If you have a traeger, I’d love to hear what you do to “grill” food on it?

What I love about grilled swordfish, is that it’s a very mild fish, with a texture almost similar to a steak. Very firm and takes on the flavor of whatever you marinate it in. It is a large fish, so you do need to moderate your intake because, you know.. the whole mercury thing.

I love eating this as is, and just PILING on the caprese salad, chop up the grilled swordfish, and just have at it. The balsamic vinegar, basil, tomato and mozzarella all meld together with the swordfish, making this super delicious!

Super delicious. It’s a very eloquent way of saying, you know.. it was good!

Grilled Swordfish topped with Caprese salad

Print Recipe

Ingredients

FOR THE CAPRESE SALAD

  • 1 cup cherry tomotoes
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup fresh basil chopped
  • 1 lb fresh mozzarella cheese
  • 1 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil

FOR THE SWORDFISH STEAKS

  • 1 lb sword fish steaks
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 whole lemon cut into wedges

Instructions

  • preheat grill to medium high heat. cut mozzarella cheese into bite size pieces, slice tomatoes in half and chop basil. Combine in a bowl with olive oil, balsamic vinegar, salt and pepper. set aside
  • Pat swordfish dry, then rub olive oil on each side. Season with salt and pepper and place on the grill. Squeeze about a wedge worth of lemon on each side as you cook. About 4-7 minutes, until center is opaque.
  • Top swordfish with caprese salad, squeeze a little lemon juice on top and serve with a crusty bread. Enjoy!

 

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