- 1 cup cherry tomato halves
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 2 tablespoons thinly sliced basil
- 1 pinch cayenne pepper
- Salt and freshly ground black pepper to taste
- 6 slices French bread
- 1 tablespoon olive oil
- 2 swordfish steaks
- 1 teaspoon grapeseed oil
Stir tomatoes, balsamic vinegar, extra virgin olive oil, basil, cayenne pepper, salt, and black pepper together in a bowl. Let sit until flavors blend, at least 30 minutes.
Sign up now and get up to
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Brush bread slices with olive oil.
Cook bread slices on the preheated grill until browned and crispy, 2 to 3 minutes per side.
Brush swordfish steaks with grapeseed oil and season with salt and black pepper.
Cook swordfish steaks on the preheated grill until fish flakes easily with a fork, about 4 minutes per side.
Divide bread slices between two plates and top each plate with 1 swordfish steak. Spoon 1/2 of the cherry tomato mixture over each steak.