Swordfish with Cherry Tomatoes on the Grill
If you follow me on instagram, you know I eat fish about 3 times a week.
I buy local NJ caught fish from a fishmonger at the farmer's market on Sunday, and I work with an Alaskan fish share that sends me lingcod, salmon and halibut. All sustainable, all delicious. I really have been spoiled, and no longer can buy supermarket fish.
I also have been using disposable aluminum pans on the grill (who am I? my mother?).
I get a few comments from followers, saying that it is dangerous to cook in aluminum.
If I even answer, I say: "My Italian friends' nonnas have been making lasagne (acid tomato sauce) in disposable aluminum pans for 100 years, and are still alive".
My own Jewish grandmother only cooked and froze (everthing!) in Reynolds Aluminum Pans. My grandfather just died at 104, so I guess it wasn't the aluminum that did it.
It's been a hot and humid summer and I am loving using the grill and not heating up the kitchen, so these aluminum pans have been great. Of course you can make this fish in the oven at 425F for about the same time, and in an oven safe pan if you are opposed to the disposable pans.
You can use halibut, cod or salmon for this recipe. It's so simple and so good.
And as always, the measurements don't have to be exact.
Swordfish w/ Cherry Tomatoes on the Grill:
2 pieces of swordfish (I cut one big piece in half)
pint of whole cherry tomatoes (I used sungold because they are the BEST and local!)
3 anchovies (trust me, don't skip them)
2 cloves garlic, chopped
2 tbsp capers
1 large shallot, sliced
2 tbsp sherry wine vinegar
4 tbsp olive oil
kosher salt & pepper
fresh oregano leaves
Place the tomatoes with everything else (save the fish for last) in a disposable aluminum pan. Toss to coat with the olive oil and vinegar.
Now nestle the fish in between the tomatoes. Season with kosher salt & pepper and drizzle with some more olive oil.
Place the pan on a hot grill (450F) for about 8-10 minutes, turning the fish over once.
Flatten the tomatoes with a spatula if they are not bursting and jammy. The anchovies will dissolve in the sauce, just push everything around.
Serve the fish over orzo or another type of pasta (I used mista pasta, little rags) and pour this delicious grilled tomato sauce over everything.
Garnish with fresh oregano. (the easiest herb to grow).