Grilled Swordfish with Sungold Tomato and Caper Relish by Katie Lee Biegel
3
Points®
Total time: 23 min • Prep: 15 min • Cook: 8 min • Serves: 2 • Difficulty: Easy
Some people are intimidated by grilling fish but it’s actually really easy! Katie’s number one tip is to start with a clean grill to which you’ve applied a small amount of oil to prevent the fish from sticking. Choose a firm fish that will hold up well such as swordfish, tuna, salmon, or mahi-mahi. Season it well and resist the urge to check on it until it’s time to flip.
Ingredients
Cherry tomatoes
1 cup(s), Sungold or red-variety, quartered
Capers
1 Tbsp, rinsed and drained, chopped
Fresh lemon juice
2 tsp
Extra virgin olive oil
1 tsp
Garlic clove
1 clove(s), grated
Fresh basil
8 leaf/leaves, cut into thin ribbons (chiffonade)
Table salt
1 pinch(es), or to taste
Black pepper
1 pinch(es), or to taste
Uncooked swordfish
12 oz, 2 (6 oz) pieces
Vegetable oil
1 Tbsp
Table salt
2 pinch(es)
Black pepper
2 pinch(es)
Instructions
1
Preheat the grill to medium-high.
2
In a medium bowl, to make the relish, combine the tomatoes, capers, lemon juice, olive oil, garlic, and basil; season with salt and pepper. Set the relish aside.
3
Brush both sides of the fish with the vegetable oil; season with 2 pinches each of salt and pepper. Grill the fish, flipping once, until cooked through, about 4 minutes per side.
4
Serve the fish topped with the relish.
5
Serving size: 1 piece swordfish and about ½ cup relish
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