Chef John’s Grilled Swordfish Bruschetta


  • 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.

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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.