When we’re craving something light, fresh, and satisfying, this grilled swordfish with blistered cherry tomatoes is always near the top of our list. It’s healthy, quick to make, and the kind of meal that’s perfect for warm summer days — especially when paired with a chilled glass of Chardonnay.
The swordfish is meaty and flavorful, holding up beautifully to the grill without falling apart like more delicate fish. We keep the seasoning simple — just olive oil, salt, pepper, and garlic powder — to let the natural richness of the fish shine through. Grilled over high heat, it develops a gorgeous char on the outside while staying juicy and tender inside.
The topping is where the Mediterranean inspiration really comes in. Fresh cherry tomatoes blister in a hot skillet until they’re just starting to burst, releasing their sweet-tart juices. Garlic adds depth, fresh basil brings brightness, and a drizzle of balsamic glaze ties it all together with a touch of sweetness.
This dish comes together quickly, making it perfect for a weeknight dinner, but it’s also elegant enough to serve for guests. We love it with a side of simple greens, roasted vegetables, or even a light pasta tossed in olive oil. And the best part? It’s so flavorful that you don’t need heavy sauces or complicated sides — just a few fresh ingredients treated right.
It’s a perfect balance of fresh, light, and satisfying — a recipe we make on repeat all summer long.
Try it with my Grilled Zucchini with Lemon & Labneh as a side to compliment the Mediterranean flavors.
🍷 Wine Pairing Notes
- Napa Chardonnay – Buttery and round, it complements the swordfish beautifully.
- Sauvignon Blanc – Crisp, citrusy, and refreshing.
- Vermentino – Light and herbal, great for a Mediterranean pairing.
Grilled Swordfish with Tomatoes & Basil
Description
Fresh grilled swordfish topped with blistered cherry tomatoes, basil, and a sweet balsamic drizzle. Light, healthy, and perfect for warm summer days.
Ingredients
For the Swordfish
For the Topping
Instructions
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Prep the Fish
Rinse swordfish steaks and pat dry with paper towels. Brush both sides lightly with olive oil, then season generously with salt, pepper, and garlic powder.
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Grill the Swordfish
Preheat your outdoor grill to high heat (around 450°F). Grill swordfish steaks for about 4–5 minutes per side or until the internal temperature reaches 135°F and the flesh is opaque but still juicy.
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Make the Tomato Topping
While the fish is grilling, heat 1 tablespoon of olive oil in a skillet over medium heat. Add cherry tomatoes and cook for about 8 minutes, stirring occasionally, until blistered. Add minced garlic, salt, and pepper, and cook for another minute or until fragrant. Remove from heat.
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Assemble the Dish
Place grilled swordfish on plates. Spoon blistered tomatoes over the top, sprinkle with fresh basil, and drizzle with balsamic glaze. Serve immediately.
Note
- Make sure not to move the fish after you place it on the grill. It should not be moved until its time to flip!
- Get the pan really hot to allow the tomatoes to blister
- fresh basil is best but dried basil works as well if its all you have.
