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!
Ingredients
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
Instructions
-
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.