Grilled Swordfish with Sungold Tomato and Caper Relish by Katie Lee Biegel

Total Time
23 min
15 min
8 min
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.


Fresh cherry tomato(es)

1 cup(s), Sungold or red-variety, quartered


1 Tbsp, rinsed and drained, chopped

Fresh lemon juice

2 tsp

Extra virgin olive oil

1 tsp

Garlic clove

1 clove(s), grated


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 fillet(s)

12 oz, 2 (6 oz) pieces

Vegetable oil

1 Tbsp

Table salt

2 pinch(es)

Black pepper

2 pinch(es)


  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