Grilled Swordfish Bruschetta

This grilled swordfish bruschetta recipe is a perfect summer appetizer or light dinner. The juicy swordfish is marinated in a flavorful combination of olive oil, garlic, lemon zest, and herbs. It is then grilled to perfection and served on toasted bread slices. Topped with a fresh tomato and basil salsa, this dish is bursting with bright and tangy flavors. Enjoy this easy and refreshing recipe with a glass of chilled white wine!

Ingredients

• 1 pound swordfish steaks
• 3 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• Salt and pepper to taste
• 4 slices crusty bread
• 1 cup diced tomatoes
• 1/4 cup chopped fresh basil
• 1 tablespoon balsamic vinegar
• 1 tablespoon extra virgin olive oil
• Salt and pepper to taste

Directions

1. In a small bowl, combine the olive oil, minced garlic, lemon zest, rosemary, thyme, salt, and pepper. Mix well.
2. Place the swordfish steaks in a shallow dish and pour the marinade over them. Make sure the fish is coated evenly. Let it marinate for at least 15 minutes.
3. Preheat the grill to medium-high heat.
4. Remove the swordfish from the marinade and season with additional salt and pepper if desired.
5. Grill the swordfish steaks for about 4-5 minutes on each side, or until cooked through. The fish should be slightly charred on the outside and flaky on the inside.
6. While the swordfish is grilling, prepare the tomato and basil salsa. In a separate bowl, combine the diced tomatoes, chopped basil, balsamic vinegar, olive oil, salt, and pepper. Toss gently to combine.
7. Toast the bread slices on the grill for a few minutes until lightly browned and crispy.
8. Remove the swordfish from the grill and let it rest for a couple of minutes.
9. To assemble the bruschetta, place a grilled swordfish steak on each toasted bread slice, and top with a spoonful of the tomato and basil salsa.
10. Serve immediately and enjoy!

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