Grilled swordfish served with a deliciously smoky charred tomato basil compound butter, a fresh summer meal that comes together in minutes!
This post is sponsored by Pure Flavor®. All opinions are my own.
Here’s one more summer tomato recipe to make before we dive into fall! Summer might be winding down, but the best days of summer in Santa Barbara happen in September and even October, so we are just getting into the swing of things when it comes to firing up the grill for recipes like this Grilled Swordfish with Charred Tomato Basil Butter!
Why you’ll love this grilled swordfish recipe
Who doesn’t want to take a break from the stove, prepare your meal outside and reap the flavor benefits of a bit of char and smoke? You’re going to love the compound butter that is served with this fish because of how simple it is to throw together and how versatile it is.
I love the fact that this Grilled Swordfish with Charred Tomato Basil Butter utilizes multiple applications of the grill. Not only are we grilling a stellar piece of fish, the compound butter that goes on top is made with tomatoes that are lightly charred on the grill. I love making compound butters to serve over seafood. In the past I’ve actually smoked the tomatoes for this compound butter with amazing results, but this time, for simplicity’s sake, we’re just going to quickly grill them so they achieve a charred flavor, and a hint of smokiness comes from smoked sea salt.
How to make Charred Tomato Basil Compound Butter
Pure Flavor® Juno Bites red grape tomatoes are lightly charred on the grill and combined with room temperature butter, smoked sea salt and fresh basil to make an amazing compound butter that tastes great over fish, chicken, steak and more!
These Juno Bites are grape tomatoes, which are the perfect size to make this compound butter with. You definitely want to use a smaller variety like it, since it has a higher ratio of skin to juice and seeds. The skin blisters on the grill and creates a wonderful charred flavor for the compound butter. A pinch of smoked sea salt accentuates it even more.
Tips for making this Grilled Swordfish recipe:
- This may seem obvious, but I’ll say it anyway: oil your grates using a high heat oil such as safflower or avocado before placing the swordfish on the grill. This helps prevent sticking. I always bring a ramekin of oil out to the grill and dip a folded paper towel into it, then rub the grates with the oil saturated paper towel (using tongs) just before I place any food on the grill. This way everything I need is right there in case I need to oil the grates again (like if I’m grilling multiple things). Sometimes I also brush or spray the meat itself with a bit of oil, just for an extra layer of protection. Swordfish is pretty hearty, but other types of fish can be more delicate, so it’s a good idea to do this especially with fish.
- Don’t move your pieces of fish around too much or keep checking the underside repeatedly. If you try to flip it before it’s cooked on that side you will prevent a nice sear from forming and risk tearing the meat. When grilling something like a piece of swordfish, ideally you only want to flip it once halfway through, so just have a little patience and you will be rewarded!
- For something like the cherry tomatoes in the compound butter, a grill basket is a good investment, to prevent to tomatoes from slipping through the grates. A layer of aluminum foil would also work.
What to serve with this swordfish recipe
I like to serve this grilled swordfish recipe with grilled vegetables and a hearty side like polenta or potatoes. However, if you want to keep it light and healthy you can double up on the veggies and skip the starchy sides. The great thing about swordfish is that it’s a substantial fish, so it’s quite filling!
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Grilled Swordfish with Charred Tomato Basil Butter
Grilled Swordfish with a deliciously simple charred tomato basil compound butter. A wonderfully fresh summer meal that comes together in just minutes!
For the charred tomato basil butter:
- 1/2 cup Pure Flavor Juno Bites Red Grape Tomatoes or cherry tomatoes
- 1 teaspoon high heat oil, such as avocado oil
- 1/2 cup unsalted butter, softened
- 2 tablespoons thinly sliced basil
- 1/2 teaspoon smoked sea salt
For the swordfish:
- 1-1 1/2 pounds swordfish
- 1 tablespoon high heat oil, such as avocado oil
- Salt and freshly ground pepper
Light grill to medium heat. Toss cherry tomatoes with olive oil. When grates are hot, place cherry tomatoes on a grill basket and place on grill. Cook until softened and blackened in spots, about 5 minutes. Remove from grill but leave grill on and allow tomatoes to cool completely.
Brush swordfish with oil and season generously with salt and pepper. Grill for about 3 minutes on each side or until desired doneness of fish is reached.
In a medium bowl, combine the cooled cherry tomatoes, butter, basil and smoked sea salt, lightly smashing the tomatoes to burst them.
Transfer swordfish to plates. Top warm fish with a pat of charred tomato basil butter just before serving.
This post was first published on July 31, 2017 and last updated on September 18, 2020.